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Im an absolute n00b at this so the simpler the better.
There are other factors to consider, Im living in Thailand so ingredient sourcing could be a problem, hence the question.
Im just looking to try this out on a small scale with a pork or beef cut.
Whats the best cut to use?
Whats the most basic cure recipe wet and dry?

Any other tips would be greatly appreciated !!

Thanks

Salt isthe most basic cure available to man

And still one of the best. Just rub good quality salt into your cut of meat once a day for a period of time determined by the shape and thickness of the cut and keep it cold. Job done.
Adding sugar to the salt (3:1 salt:sugar) is a good idea, as it tenderises the meat to the same degree that salt toughens it (palm sugar would work well, and give a nice flavour, but I know you can get good granulated sugar in Thailand.)
A really nice ingredient to add is star anise, as it incresses the savoury qualities of meat like no other spice, but it's better to have too little than too much so a light hand please.

is there a weight/curing mix/time ratio that i can go by?
I'll go for the salt/sugar cure for a start and from what Ive read put it in a sealed bag with as much air removed as poss. Correct me if Im wrong on that one...

There is a good ling on this board in the techniques section
http://forum.sausagemaking.org/viewtopic.php?t=753

It gives the ration you require