mikei , I watched the video and I really advise you against doing what they show in the video. That old man comes from generations that know how to avoid botulism and other food borne illnesses. Unless you have someone mentoring you, and even still it isn't worth the risk, then plan on using Cure #2 for longer term curing.
Tons of recipes on the net, and also the climate here will require you to make a temperature and humidity controlled chamber to pull this off safely.
I've never done it. The cost to make a curing area (chamber) is just not worth it to me. I have studied it pretty deeply, and came to the conclusion that it is better to but it at Kroger or HEB when they go on sale.
Take this for what its worth from a guy that admits he has never dry cured a ham. YMMV
Thanks for the input, decook! I'm thinking I might go small and grab off a chunk of a pork shoulder to work with. I've got a storm shelter that is pretty well temperature controlled, but the humidity may be a problem. Here in CenTex we're pretty dry, most of the time, but we do have days and days that provide us with high humidity without the benefit of any rain! I might also investigate the use of an old refrigerator or freezer to use as a curing space. But I'll be very careful and will toss the "cured" meat out if it doesn't either look, smell or taste right after a tiny sample!