Yes it is in the category of easy enough for me to do so can't be too hard. The threads Sudanpan has forwarded are useful on how to deal with the product. I was told to use the poly vac dried salt which I sourced from Weschenfelder. It is flaked rather than the crystalline type you get as table salt so has a better direct contact with the surface I guess. Pat the surface of the meat with a cloth soaked in vinegar, dry with a clean cloth, pack with at least 2cm deep salt all round place a heavtpy weight on top and leave for 3 days per Kg. Then rinse off, pat again with vinegar, wrap in muslin and hang. At least that is the version that I have followed. ......