Dried garlic and black pepper sausage. We used to call them Croatian chips just because we'd take a whole one and slice it thin like chips.
Easy to make. Get your pork butt or shoulder, grind it coarse, add 3% salt, coarse ground black pepper and finely diced garlic to taste. You need to taste the garlic and the pepper. Mix well, let it sit for a day or so, stuff in hog casings, hang for a day or two, then smoke for a week or more. Hang to dry for a month or more.
No cure. Just plain salt in the mix. Cold smoked for a week or more 24/7 with smoke in a smokehouse. Curing chamber is a cold room that's above freezing.This is completely old school European methods based on cold winter temperatures.
The reason there is no curing salt is because of the long cold smoke. That long smoke adds the nitrites to the meat and because it is cold it lets it dry without worrying about bacteria for the first while. At this point I can leave stuff hanging in my cold cellar during the summer when the temp gets to around 65 degrees. At that time I've got the meat dry on the surface, with nice mould growth, and good air circulation.