How to preserve fermented bean sauce
not sure what you mean by 'fermenting in smoke'. Fermenting is generally accepted as being encouraging natural lacto-bacillus production in the food by using brine and controlling the temperature of your jar or crock within a certain (coolish) range for days/weeks. This process preserves the food to an extent, but must then be kept in the fridge which slows down decay but doesn't halt it like pickling in vinegar, canning or freezing food does. A tip with fermented foods is that the significant health benefits are lost if you heat them, better to add them on top of heated food at the end.

If what you're actually doing is smoking (rather than fermenting), then shelf-life will depend on a) whether it is a cold smoking or hot smoking process you are using; b)how long you are smoking for and c) how you store it (under oil, in a sterile jar, etc).