The botulinum bacteria are anaerobic. They can't grow in the presence of oxygen. It grows in improperly canned stuff where O2 is sealed out.
One of the major bacteria inhibitors for dried meat is sodium nitrite (nitrite, with an I). Look for it on whatever cure you use.
This is true, any environment with high oil, moisture and anaerobic and botulin spores present is a potentially deadly combination. Sodium nitrite DOES inhibit the growth of the botulin-producing bacteria, but sodium nitrite itself is almost certainly a pretty potent carcinogen. That said, it is still very widely used in cured meats like ham, hot dogs, salame, smoked salmon, etc.
If you vacuum pack and don't want to use sodium nitrite, refrigeration and freezing offer adequate protection from botulism.
