Izzy, you're too funny.

Smoking is not nearly as effective as curing the meat. Jerking requires a relatively high saline content brine, so that is curing.

Both nitrates and nitrites are effective preservatives. Sodium Nitrite is considered the more dangerous chemical because it breaks down into carcinogens etc. This can be prevented with the addition of ascorbic or erythorbic acid to the mix. Sodium or Potassium Nitrate does not break down as readily, and is much safer to use. However, it is still advisable to add Vitamin C just to be on the safe side. In cure mixes like Tender quick, these chemicals are combined with regular salt, ascorbic acid, and a little sugar etc. This results in a much safer curing agent. Sodium Nitrate naturally occurs in some fresh vegetables.

There are other curing agents like Prague powder, that also prevent bacterial growth. You can also dry the meat thoroughly and this will preserve it, as long as it stays quite dry. Botulism can only grow in a moist, low oxygen, low acid environment.

Salt alone has only a minimal preserving quality. It is when meat is packed in salt/sugar and the salt draws the moisture out of the meat that preservation with salt occurs. Get salted meat wet, and it will spoil.