Usually for snack sticks I use either Morton Tender Quick or Prague Powder #2 if I can find it. For cold smoking you have to use a cure containing sodium nitrite and/or sodium nitrate, as it is the only assurance you have against botulism and other spoilage. There is a precise amount you have to use per unit weight of meat as well. Even then, I recommend refrigeration for anything not consumed immediately. Best to be too careful than to risk making someone very ill. I haven't made anyone sick from my cooking yet, and I don't ever want to. One bad experience will completely ruin a reputation.