Hello all. Does anyone know if it is possible to brine cure or dry salt
cure large pieces of meat (pork) in a tropical climate. From what I've
read it seems that curing can only be safely done at temperatures below
40f. Is this right?

We were hoping to preserve hams by curing and then smoking. We have no
access to refrigeration. Locally I've seen meat preserved by salting
and sun drying, but only in thin strips like jerky.

Thanks in advance for any advice.