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So what is the best option for curing salt?

But if I am cold smoking at 40* or less (due to cold winter temps and only using an A-Maze-N tube smoker-no heat) and then actually frying it when i want to eat it, why wouldnt that be safe?

I am relatively new to smoking and use a pellet grill/A-maze-n tube to smoke most meats. I've done whole chickens, ribs, pork butt and chicken wings (all hot smoked). I have cold smoked cheese, salt and hot peppers already as well. My question is this. How would one go about cold smoking pork...