Now, leave the meat to dry for 2 months. The safest is drying it in the fridge, on a wire rack, so that the air can circulate all over the surface. Periodically, turn it from side to side. I understand that it's also possible to hang it on the door somehow, so that it won't take up space on the shelf, but I prefer the rack.
In winter, you can hang it on a hook on the balcony or in another well-ventilated and cool place, provided that the outside temperature is between 2-8 degrees C.
You can also alternate. If outside it's wetter or warmer, move the meat to the fridge. When it cools, take it back on the balcony.