Dry cured sausage Q's

Next year it's a goal of mine to make sausage, particularly the kind that'll keep. I've seen mixed answers about whether you can keep any homemade sausage out of refrigeration entirely? I mean pepperoni and summer sausage, that sort of thing, with #2 curing salt. And can anyone recommend a book to me that accurately covers it?

This is what I have: http://www.amazon.com/Charcuterie-Sa...ds=charcuterie

It covers a lot more than just sausage.

I highly recommend Kutas' "Great Sausage Recipes and Meat Curing".