My original post may have been confusing because I had a couple of butts that I was working with doing multiple things.
For the proscuittini, I removed the copa muscle from one of the butts & placed in a dry brine as per the 1st paragraph of the original post. Stayed in the dry brine for 2 weeks, then rinsed & dryed & put in a special vacbag made by UMAI drybag steak. This bag allows moisture to evaporate from the meat but does not let bacteria in. It's like Gortex for food. I allowed it to dryage for 6 weeks loosing 40% of its original weight through evaporative weight loss, thus intensifying flavors, as well as tenderizing. This is NOT cooked but eaten sliced paper thin. Usually accompanied with assorted cheeses, pickled vegetables, jams, etc for a 1st course of appetizers.
I did not smoke it this time. However, next time I will COLD smoke after the cure but before the dry ageing. This is not a cooked product, it is eaten in a cured and aged but raw state.
As a bonus, while inspecting the Breasola, I noticed the 6 lb strip loin that has been ageing reached 50 days old today. Sounds like dinner today or tomorrow. Its like Gortex for food.