There are lots of recipes for "air dried beef" online, many of which can be accomplished in an apartment. You will need equipment, some of which you likely already have. Some you can hack very inexpensively. The process goes like this:
Season and cure (you will need a refrigerator). I would also strongly suggest curing salt, also known as "pink salt"
Dry (you will need to create a drying chamber)
To do this safely, you need to cure. A salt based cure removes water and creates an inhospitable environment for pathogens. This is a critical step in making this safe. During this time, your meat needs to be kept at refrigeration temperature.
Once cured, you need to dry. Again, the safety hurdle is decreasing water activity. A dehydrator is ideal, but a very low temperature oven can work, or some other type of hacked dehydrator that you can build on the cheap. You want consistent airflow and temperature.
Of course, there are versions of whole muscle cuts that are cured and hung to dry. Italian bresaola comes to mind. Again, it needs to be cured, typically with the addition of curing salt. It can be hung to dry in a cool place, but again, temperature and humidity are critical. I have successfully made bresaola in my basement. I have also had it go wrong. For example, when the humidity got too low, the outside of the muscle became hard, while the inside did not dry (known as case hardening). So, these variables are important. Temperature and humidity are important factors to manage drying and mold growth. As long as you are sanitary, cure correctly, maintain proper temperature and humidity, and avoid bad mold, you won't harm yourself...however, you introduce risk each time you bypass of ignore each of these points. Botulism is not the only potential pathogen or problem.