This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, please let me know!
- Improperly handled food kept at low oxygen (e.g. submerged in liquid) carries a risk of causing deadly botulism.
- The bacteria that create botulism toxin require certain conditions: low oxygen, low acidity, low salt, low sugar, sufficient protein content, correct temperature range.
- Lacto-fermenting vegetables in a salt brine carries little to no risk of botulism, and no case of botulism has ever been reported from lacto-fermenting vegetables.
- Lacto-fermenting meats and dairy products must be done in a cold environment like a refrigerator to prevent the risk of botulism.
- Lacto-fermenting protein-rich vegetables (e.g peas, beans) can be safely done at room temperature.
So my question is: what's so special about meat and dairy that it carries a high risk of botulism? Botulism can occur from improperly canned beans, yet fermenting beans at room temperature is okay. Why is it not okay to lacto-ferment meat at room temperature? What's different about meat vs. high-protein vegetables?
And a follow up question: could there be any substitute safety measures other than refrigeration to make room temperature meat fermentation safe? E.g. Extra salt, acid, finely shredding the meat (to ensure brine penetration), etc.?
My main motive for this question is determining whether room temperature preservation of cooked meet is possible using a salt brine + other vegetables / ingredients in a process similar to lacto-fermentation; I'm not concerned with the technicality of whether the bacteria feed off the meat or if the meat truly "ferments"; I'm only concerned with preservation. Example: if adding freshly cooked (i.e. mostly sterile) meat to a jar of fermenting vegetables (at any stage of fermentation) effectively prevents spoilage of the meat, I would consider that an answer to my question. If not, the reason why not would also be a good answer.