“People have dried and cured things in their attics forever.”
Westphalian Ham hung to cure (cold smoked) in every German fireplace chimney all Fall and Winter when my Great Grandpa was a kid. :)
Salt, sugar, spices, cheesecloth or similar, bag of netting or talented work with string to make a sling and hang it. Not too much sugar because the salt is what prevents spoilage and does the curing.
I have just the right grade here to easily make a cold smoker. Someday maybe.