Following up a little myself:
Hi Mountain has a salami kit that seems to do just what I’m asking about. It’s a spice blend and you add ECA and bring to safe cook temp.
THEN, you hang at a “cool” temperature to dry and lose 20%(if I remember correctly) moisture. The instructions are vague on what cool is, but definitely doesn’t say refrigerate, but then says you need to refrigerate after. Curious to me that you can leave it out for, presumably, days, if not a week or more, but then it’s not shelf stable after losing moisture, which should make it more “stable”.
At any rate, I ordered a box and will make it and report back.
I will also probably attempt to reach out to Hi Mountain to clarify what they consider a “cool place” to hang it. :)