Wanted to find a way to eat meat I've cured myself, so I tried the fridge method.

Super simple
1. Cover the meat in salt for 24h in fridge.
2. Wash the meat with clean water and pat dry.
3. Weigh the meat exactly.
4. Figure out a way to hang them in the fridge so that they don't touch anything or each other much. (The pic is after I moved them when they were ready.)
5. Wait until their weight drops 30%, whenceforth they are ready to eat.

I just wanted to gush how happy I am with the taste and how pleasing it is to eat your self cured meat. They're a bit overly salty and tough, but that is probably because I was worried about messing it up, and was really heavy with the salt cover, and I let them sit for 2 months straight before checking the weight. All had hit the 30% drop, some much more.

Have you tried to cure meats without any fancy vacuum sealers or special rooms?