Not 100% what you’re asking, so will do my best job covering 0, 1, or 2 chambers?
Indaswamp over at smokingmeatfor ums does that with 2 chambers for drying at different humidity, just to get a speed boost during 1st week.
You really can do it with 1 drying place or 2 cool places, several ways.
However… I think you are just talking about 2 separate things, curing and drying? The cure is often done in a bag inside fridge for a week or more, you just need low temp to allow salt and cure penetration time without spoilage. We are talking about whole muscle here where you need to keep salt and nitrite around meat, not salami where it is mixed in.
The 2nd part is drying, not really curing…
I would think of it as a Drying chamber, not a Curing chamber, because it is setting you up to think of the chamber and process in a wrong way. You need to think of them as a controlled humidity and temp place that will let the meat DRY out slow enough that it doesn’t form a hard outer rim, so 70-80% humidity. The cure has already happened to meat, now you’re just drying it to safe Water Activity levels. If the drying will take more than 15 days or so, you have nitrAte from cure#2 there to slowly convert to nitrite and thense to nitric oxide to keep meat protected from some pathogens. Temps are still low to keep pathogens from growing during the dry. However, the bacteria that convert nitrate to nitrite don’t work well at fridge temps so we keep it at 50 to 55 to keep them active.
Additional flavor is generated by other bacteria that remain active 50-55f. But it’s not curing, just flavor development as a by product to achieving safe Aw levels.
Some folks dry in a normal fridge which has very low humidity, but use dry aging wraps or umai bags to drastically slow down drying and moisture loss so they don’t dry too quickly and get hard-ring. It is always mentioned you can do this as a way to ease equipment, but little discussion is then made about the reduced nitrAte conversion or reduced flavor development. So that would be just 1 chamber. Some folks in correct climate can just dry in basement, so no chamber.
I have found when doing whole muscle things (capocolla, dried tenderloins, bressaola) that curing in vacuum seal bag in fridge worked well. Then I transfer to a drying chamber made per Eric instructions at 2guysandacooler with his recommendations for controllers and humidifier and dehumidifier.
Anyway, hope that helps! I should be working