Quality of meat is vital here. Use only the best meat you can find, as it is the star here and nothing can hide crappy, factory-farmed meat. Grass-fed beef or bison is best, and moose or elk are also ideal. Mutton would work, as would a length of venison backstrap at least 18 inches long. If you are using pork, see my recipe for lonzino instead. Remember the thicker the meat, the longer the cure -- and the harder to keep that humidity even. If you are just starting out with charcuterie, go for an eye round or loin piece no wider than 2 inches.
NOTE: If you have a 3-pound piece of meat, you can leave the spices the same. But you will need to decrease the amount of salt, sugar and curing salt. For a 3-pound piece of meat, you will need 25 grams of kosher salt, 30 grams of sugar and 4 grams of Instacure No. 2.