I'd be curious how your effort to make mojama goes. I would think that at certain times of the year in Calgary, with the dry climate, it could be left to hang in a cool part of a basement, with the occasional fan moving the air around.
I've made bacon, pancetta and guanciale very successfully here using the same approach.
re: Scary Bill
A pancetta recipe I like came from Chow:
I use Demarara sugar usually instead of standard brown.
The gualciale recipe that I like is Mario Batali's:
I altered it a bit once and Mrs Scary tore a strip off me because it just wasn't the same. "Sprigs" means big sprigs, not small ones. Mario's favourite herb seems to be thyme.
This is my cured meat bible:
hmmm, i'm not so sure you'll get the same results as they do in Andalucia without the Iberian sun and wind...and of course the fresh Mediterranean Sea salt ;)
seriously though, try your local Spanish market. if you can't find it locally, you can order it online: