You would be foolish to cure meat without first knowing how to properly adjust the pH levels and Water Activity. Salt, and Nitrates, nitrites, and bacterial cultures are what will make the necessary adjustments for you. Temperature and humidity also have a huge role.
Research would serve you well before you attempt any sort of dry curing. You could make someone very ill, or even kill them!
I am in full agreement with what Shango has said. Curing meat is a tricky business to do safely. There are very exact PH levels, temperatures and humidity and internal water activity (AW) that needs to be maintained for several weeks, or even as long as a year when it comes to prosciutto. Also you are dealing with a very toxic substance to cure meats (Sodium nitrites/nitrates) Cure#1 & Cure#2 require only 4 ounces to cure 100 pounds of meat, the active ingredient in these curing compounds are only 6.25% of the total make-up of the cure. you use too much and it is poisonous, you use too little and you have a god chance of growing botulism in that meat.
Remember, if you screw up you wont get sick, You'll get dead!!
C. Botulinum is deadly, the Latin word for botulism is derived from "Sausage" for a reason.
I cure meats at home, But I have studied the art/science of it for months and months before attempting it. and it is still a little scary at times.
read through this website; http://www.wedlinydomowe.com/
see what is all entailed, learn what needs to be done, what can go wrong, and what will happen of something does go wrong before hanging a salted meat in an uncontrolled environment and planning to eat it.
You will also want to read the book "Charcuterie" by Polcyn/Ruhlman, and "great sausage recipes & meat curing" by the late Rytek Kutas before venturing any farther into the aged-sausage /meat curing procedures.
It is not something you will want to mess with until you know what can go wrong, and the 3-million things that will make it go horribly wrong.
I do not mean to come off like some "Holier than thou" person, I am just trying to keep someone from making a deadly mistake.