This is going to be a possible 18 months or more project.

Bought a 2.5 kilo pork roast that when I trimmed all the extra rind off that they sneakily fold over so you cannot see it, came down to 2.140 kg.  It will be equilibrium cured for two weeks, possibly more, wrapped in a collagen sheet, trussed and then hung in the curing chamber for a year to 18 months.

Ingredients
2140 grams Boned Pork Leg
59 grams salt (2.75%)
5.5 grams #1 Cure (.25%0
5.5 grams freshly ground black pepper seeds (.25%)

It is now rubbed all over with the salt and pepper and sealed inside a clip lock bag in the fridge.

Others are doing it so why not me.