In my recent foray into making salami I've become informed/paranoid (delete as appropriate) about food poisoning. The following may be of interest:
Just a comment on some of the techniques used for preserving garlic - as garlic lives below ground there is a real risk of inoculation with clostridium botulinum. I would favour a technique that preserves the garlic in acid conditions or at low temperatures (as drying is a bit of a hassle and changes the flavour).
If using a non-acidic 'preserving' technique that does not involve drying, but does involve keeping the garlic in anaerobic conditions (under oil), then please keep it refrigerated and consume within a couple of weeks.
Garlic's pungency will not prevent c botulinum from producing spores (which is when the toxin is produced) it's important to store the garlic under conditions where c botulinum cannot grow. Depending on the strain these should be outside one of the following parameters:
Temperature range of 3C-48C
pH Range 4.6-8.9
Aw (Water activity) 0.95 or greater.
Temperature and pH are easy enough to calculate/measure/achieve.
I add pureed garlic to oil and freeze - with sufficient oil the frozen mass is still loose enough to spooned out without defrosting - I also just put the puree into (old) ice cube trays and freeze individual portions, both of which allow me to keep the garlic for aver a year.
SS