Have you ever eaten raw sausages?
It is possible to preserve and eat raw meat without having any ill effects. The technique for doing this is known as lactic acid fermentation, a process that allows lactic acid-producing microorganisms to reproduce in certain foods such as raw sausages. The acidity produced kills harmful microorganisms, gives a nice flavor, and increases the shelf life of the meat.
In several cases, lactic acid fermentation, salting and drying allows meat to be kept at room temperature without too many problems. But beware that the conditions of fermentation must be rigorously controlled, otherwise harmful bacteria can develop and have disastrous effects. This is why it is recommended to use commercially prepared bacterial cultures.