FYI, ancients used honey as a preservative. Slather meat in salt, honey, sugar, wood smoke, sour milk, etc., and it will last for months. Once you know this you can see recipes combine techniques! Maple bacon Hickory smoked bacon Pepperoni w sour cream added at mix stage
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(sour cream is not a dessicant; the lactic acid works by lowering the ph level) Vikings used to submerge shark meat in barrels of sour milk to preserve for the winter. Americans in Great Plains making luttefisk is, I believe, a distant echo of this (base instead of acid tho).
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and we have an abundance of both resources
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I suspect it's salt & pink salt doing the job, not sugar.