Jorge400
FNG
Look up biltong recipes. It is dried beef or venison made in Africa with just a light salt/vinegar cure, then it is hung to dry. There is no curing salt used in it's production and you can hang it pretty much anywhere you have good air flow.
It follows the curing process used for dry aged sausages by combining simple salt with acid to prevent spoilage.
Jeremy
This is exactly what I do. No curing salts, no heat. I've been making biltong for the past 8-9 years. I have a curing box with a lightbulb in the bottom with vent holes and a computer fan in the top. I can only do it in the winter when humidity levels are low, but I hang strips of biltong for 3-5 days until the desired dryness. Anything I am not eating within a day or two I put in the freezer.