The dog seems to think that you're talking SMOKING when you mean curing...totally not.
I've been contemplating the same thing lately and overall you would think so, the temp range in the 50's that is good for meat curing seems right and the humidity needed for curing, won't have any bearing on the beer in there.
So it seems well and good for most curing. BUT something to think about.....What are you going to be curing? Will you be growing any beneficial molds on your meats? Will you be using any cultures in your meats (like sausages) that you wouldn't want in your beer, like Lactobasillus?
I did a whole bunch of panchettas and such in my curing chamber and everything was fine. But now that I've made Chorizo and used bactoferm on them, I get that white powdery beneficial growth on my meats now. I'm not sure how that would be in my beer. So I've chosen to keep them separate as much as possible. But the trouble is, as this picture shows, my garment bag curing chamber, as I explain in this thread
, is actually in the same closet where my fermenters are, actually to the left of the cardboard box on the floor. So I'm a little concerned that even in the room, there might be some guys floating around. So I may have to move my fermenters out of there.
You can't tell here with the finished Chorizo, but I had just wiped off all the beautiful white powder with a brine solution. But they were nicely covered, and now there's some on the walls of the chamber. And that's what Ruhlman says is really good for protecting your meats from all the other not so good ones.
I would maybe use your curing chamber to keep sealed beers cold, like in bottles, or even kegs if they fit, but I'd be somewhat hesitant in having fermenters in the same chamber. Especially if you have a fan circulating the air in there, you'd be kicking up any spores or molds or lacto regardless of whether they are good bugs or bad for your meat possible into your airlock.
Just a thought.