Welcome to the forum.
I'm a bit confused about what you want to make. A salami is an uncooked sausage that has been dried over a period of time (also usually fermented before drying). It can be cold smoked. To make salami, one uses cure # 2 to protect the meat during a long drying process.
There is another class of product called cooked salami in which the sausage is cooked (160 F) usually while smoking, then dried. An example of this would be summer sausage. To make cooked salami, one uses cure # 1 to protect the meat during the cooking process (the drying time is much shorter).
Have you had much experience making sausage? Salami?
Fashionably late will be stylishly hungry.