Cut out 2 coppa 950g and 1250g and a bresola 1000g (not sure if its the right bit but its lean).
Curing with the usual culprits, minus juniper that I can't get here and ready made curing salts.
Method is to cure in a ziplock in a regular fridge for about 14 days.
I rubbed down with the mixtures but the amount of NO2 and NO3 is really tiny. About 0.1g of each per piece! Weighed it out separately for each piece and spread it over the surface as evenly as possible. Massaged well once in the bag and after 4 hours massaged and turned over. Again 15 hours later massaged and turned. Now I think that a massage and turn every 3-4 days will do for the remaining time.
Don't know how much of the chemical was left on my hands and not in the bag and don't know how well it will be distributed about the meat. Will let you know!