Beef jerky sticks or bar or salami with a long shelftime without refrigeration

To process any kind of sausage(fresh/raw) or cooked/smoked or Salami or Beef Jerky sticks/bars, is it necessary to have a stuffing/batter. This stuffing/batter are processed from cold or frozen ingredients in two cutting phases, the 1.cutting phase(mass)+2.cutting phase(adding water/ice and/or only Fat). This mass(meat/muscle or mixed)must have less then 20% fat in his 1.cutting phase and is from meat(any kind of body-meat/any kind of animal)and/or muscle(any kind of animal), what gives us the protein to start with. The meat/muscle get cut in small pieces with a machinery. Is this mass going over +18 Celsius up to +39 Celsius or between, or from the size of 110 micrometre/micron and smaller(example:

• 14 micrometre/micron) and is it done without adding water/ice in the 1.cutting phase is it what we need. Now has the mass a higher energy surface (cut in the protein structure) and with adding salt we get a more flexible protein-structure and binding-capacity. Plus a extremely high shelf-live-capacity getting from the cut in the protein-structure without adding water/ice in the 1.cutting phase.