Ever try a duck-breast prosciutto, I like it because I can enjoy it quicker than most of the larger diameter items that require more age.
And I had some utility-grade tenderloins that got turned into a mock Bresaola that turned out nice too.
Something I have been playing with for another quick & simple product, Fennel-Bacon! I coat my skinned bellies with my cure mixture, and lots of toasted & cracked fennel seeds, Juniper is another fine addition who's flavor comes through well even though it gets smoked when I do it.
After it' cure, I rinse the exterior off before let it form a pellicle, then it hits the smoker smoker for 36-48 hours no warmer than 90 degrees.
A garlic bacon also comes out nicely too.
My aging chamber is in my garage which is also below ground level, So I always have a nice climate. and I only need to add heat and humidity instead of needing to cool things down and remove excess humidity too.