The moist cure methodology is probably easier (though they are both fairly basic) as all that you should do is mix collectively a fairly salty brine, submerge your lower of meat within that brine and keep it all within the fridge for a few days or so. The dry remedy technique involves rubbing a combination of salt, sugar and usually some nitrites over the outside of a chunk of meat and refrigerating it until cured, with some occasional flipping and turning (also pretty easy stuff).
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