Ed_Orum As far as I am aware there is no way to make a lower salt dry cured sausage, it plays too important a role in the initial stages. That being said I am going to talk to someone next week and I will see if they have any ideas on how, or if this would be possible!
Just spitballing here but dipping it in an antimicrobial might help and make sure your meat is clean and your processing area is pristine.