Jock is right -- you could probably rig a small refrigerator (the type kids keep in their dorm rooms) to hold the right temperature, and even fit in a small fan. I'm not sure how you would maintain the correct humidity, though. Be sure to keep an accurate thermometer in there, and something to measure the humidity (hygrometer?).
Yesterday I tried googling on "meat curing equipment" and only came up with industrial-size stuff. But I did just find another site that has a discussion forum for home sausage-making you might want to look at: Click here for sausagesource.com
. It's kept up to date and I'll bet the posters there would be willing and able to help you!