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Can one cold smoke in the curing room ?Would it not kill the White good Mold ? and what effect will it have on the curing process ?

I got a recipe from : https://whats4chow.com/2016/12/01/how-to-make-pepperoni-spicy-and-aromatic-homemade-pepperoni/ 1kg beef and 2 kg pork = 3 kg meat . BUT 80 GRAMS OF PRAQUE POWDER #2 .This sounds and look toxic , as other recipes for Salami are 2.5 g /kg e.g. 3 kg should be 7.5 g ? What s...