Dry Cured Beef Eye of Round 

About one year, after that the flavor starts to diminish

I don't use cutting salt, I keep meat in the safe temperature zone until the meat has dropped enough water to be shelf stable.

Depends on the year, some years are more humid, this year I didn't get any, others they get a bit.

I've never had any issues. To be safe I added metal lath at the top of the smoke house which is the only point of entry.

I thought about that, it would save me a lot of time and space. My concern is that the water loss from the meat would wash off the salt, or the force of gravity would cure the meat unevenly. I think laying the meat flat gives the salt the best opportunity to evenly penetrate, that's why I turn the meat every 24 hours in the bin. Typically the most water loss occurs within 24 hours of the initial salting but there is still some additional loss that occurs during the cure that's why the meat becomes so much stiffer towards the end of the cure. I experiment with lots of different techniques, but I don't think I would risk it with hanging the meat after salting.

@@VelebitMountainMan Thank you for your response. And thank you for the education of curing meats