CURED...AND I DIDN'T DIE.

    Lump of pork. Totally encase in cooking salt for 2 weeks. Wash and dry. Soak in water, vinegar, desired spices esp. cayenne for a week or two. Wash and dry. All previous storage to be at around 12deg. Store to dry out a week. EAT. No preservatives used [except salt which I laced with sugar]. Quite palatable, depending on the aromatics used, and I didn't get sick.