I use this reference to familiarize myself with Bresola: http://andhereweare.net/2014/02/make-bresaola.html/
in this other reference they refer to pastirma as the ancestor of pastrami which was a Turkish pressed, cured dried meat: http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html
It seems pastir and bastir have similar origins meaning to press (to cure). Basturma or bastirma have the same origins as pastrami so I wasn't way off on that subject.
so my conclusion is to make any air dried (unfermented, uncooked) meat, including basturma, you need lots of salt on the surface, some hanging time is required and surface seasoning is optional. The idea of salting meat was probably inspired from mummification since it does the same thing i.e. preserve dead muscle tissue from decaying. In essence your idea is actually going back in the historical source of pastrami.
Is it your intent to cure (Prague salt, nitrite) your pastrami? if yes, there is a fair chance your meat may brown or grey because the reducing potential of the meat deteriorates with time. You will probably need to add erythorbate, ascorbate or vitamin C which is how pastrami is made commercially but I get the feeling that you may be trying for something authentic non-commercial.