After stuffing and linking, you can parboil them to cook to 160° internal without using cure. But if you wish to smoke them then it is almost required to use cure, especially with hot dogs, as you are grinding the meat mutliple times or food processing it to get it to a finer emulsion, which can raise bacteria levels to increase dramatically both from increasing product temperature and multiple exposures to used processing surfaces and machines which is also unrefrigerated and bacteria is multiplying on like crazy. Then you put in a smoker at a low temp to dry the casings and slowly raise the temps, you're quickly raising contamination levels, and you're now making 'nuclear dogs', ready and raring to explode in peoples' bellies!