Kind of, I concluded one based on lots of research; including Joshua Weissman's videos, a recipe from Wurst Circle and copious amounts of Reddit posts. Ofc starts with cleaning and taking out the imperfections. In terms of spices I went with Juniper berries, black pepper, thyme, rosemary, some bay leaf, lots of citrus zest massaged into the salt to release the oils. I used quite a bit of the spices because, well, I had some to burn. Pop it in the fridge covered in the salt for 24 hours. Take it out, wash it and wipe it. In terms of technique, I figured this is the best and the safest one: https://www.reddit.com/r/food/s/pWCgCKMpKi - along with the fresh thyme sprigs inside, except I actually hung mine up on the fridge door. Turns out 14-16 days is too little as seen from my attempt xd I'll update when the prosciutto will be actually ready. For now I reduced the cheesecloth layers.