Sodium nitrite is a cure that will help kill bacteria to not grow before it is finished smoking. It will stop the curing process when reaching the internal cooking temperature.
If you are Smoking your sausage, jerky, turkey/chicken etc. You can use our FS Cure (Sodium Nitrite). Also, if your recipe calls for a pink salt use the FS Cure and use accordingly.
Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry upto 165 degrees. Depending on your smoker brand the cook time varies.