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<i>Salmonella</i> is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of <i>Salmonella</i>. The aim of the study was to assess the behaviour of <i>Salmonella</i> during the production process of two types of low-acid chicken DFS. The impact of the use of starter culture, corrective storage and high-pressure processing (HPP) at different processing times was assessed through challenge testing, i.e., inoculating a cocktail of <i>Salmonella</i> into the meat batter (at 6 Log₁₀ cfu/g) used for sausage manufacture. Sausages of medium (<i>fuet</i>-type, FT) and small (snack-type, ST) calibre were elaborated through ripening (10–15 °C/16 d) and fermentation plus ripening (22 °C/3 d + 14 °C/7 d). Physico-chemical parameters were analysed and <i>Salmonella</i> was enumerated throughout the study. The observed results were compared with the simulations provided by predictive models available in the literature. In FT, a slight decrease in <i>Salmonella</i> was observed during the production process while in ST, a 0.9–1.4 Log₁₀ increase occurred during the fermentation at 22 °C. Accordingly, DFS safety has to be based on the process temperature and water activity decrease, these factors can be used as inputs of predictive models based on the gamma-concept, as useful decision support tool for producers. <i>Salmonella</i> lethality was enhanced by combining HPP and corrective storage strategies, achieving >1 and 4 Log₁₀ reductions for FT and ST, respectively.