Here is a video on drying and curing beef that I want to save. It's from Yankee Prepper on youtube.com.
The basics are:
Trim as much fat as possible off meat.
Mix 1:1 ratio of baking soda and salt - start with 2 cups each - in a tub big enough to work in.
Rub into meat repeatedly for about 20 minutes.
Let meat sit overnight in tub in refrigerator.
The next day, rub in more mix if needed.
Tie meat up with kitchen string - roll it, shape it, make it tight.
Hang it over a pan indoors in a warm, dry place and leave for a month.
When the meat is very firm - like a pepperoni stick - when you press it, it's done.
Cut the string off.
Scrape and scrub, with a brush, as much mix off as possible.
Vacuum seal in bag or jar and store.
Will keep for 2 years.