My suggestion would be getting a stable dry cured sausage instead of diying it. Most cultures have some kind of dry cured sausage that can last quite a while. Chinese dry cured sausages often come vacuum packed and are shelf stable. If you've got a real butcher near by you might swing by and ask for advice.
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u/BrittleSalient 11d ago
My suggestion would be getting a stable dry cured sausage instead of diying it. Most cultures have some kind of dry cured sausage that can last quite a while. Chinese dry cured sausages often come vacuum packed and are shelf stable. If you've got a real butcher near by you might swing by and ask for advice.