All though beef can be dry-cured pork is by far the most popular salt cured meat.
So, I will start there: Be sure your eat is fresh and chilled. You will need a large container such as a camping ice chest.
Rub each piece on all sides with salt place each one on a bed of salt in your chest. ( use non iodized )Now, up north I leave mine for about a week in a cool place. ( basement )Try for about that time.
Since you are down south I would then wrap each piece and store in the fridge or freezer till needed.
Wash the salt off good when you are ready to cook.
You mentioned building a smoke house which I think is a great idea for where you live. In your area I would think cold-smoking would be best.
Check out how they do some of the country salt cured hams in your area.
Maybe check out ( google ) Smithfield Hams and they may also have some cooking recipes on their site.
I hope this helps.
Regards, Ninja
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