hfactor, morning..... Great question..... I learned about cure when I joined this forum.... I probably smoked several thousand pounds of fish before I joined.... Now that I have become educated in food safety from this place, cure #1 is in use at this household.....
If you have any meat in a smoker, and you are smoking the finished product for a "length" of time under 140 deg F internal temp, there is the possibility of botulism growing.... Salt does not kill botulism... Smoking meats reduces the oxygen in the smoker.... reduced oxygen and temps between 40-140 deg F is the perfect environment for botulism to grow....
Below is a link describing botulism cases in the US over the last several years..... It's not just meats that can be infected.... It's a good read to help anyone understand where you can get it.... what to do to prevent it.... Nitrite is a known preventative for botulism.... Be safe....
http://wwwnc.cdc.gov/eid/article/10/9/03-0745_article.htm
Curing involves adding a number of ingredients – including salt, sodium nitrite and sometimes sugars, seasonings, phosphates and ascorbates (which includes vitamin C) – to meats, poultry and fish. The curing process controls the growth of harmful bacteria that can cause serious illnesses and improves the safety of food. It especially protects against
Clostridium botulinum, a deadly microorganism that can cause one of the deadliest food-borne diseases: botulism. Since the routine use of sodium nitrite by meat processors, no cases of botulism have been associated with cured meats.
http://medinforms.com/2-1-fitnessandnutrition/study50.php
Considering the cost of hospitalization, and the cost of a few grams of Cure #1, I'd go with cure #1..... Dave