Using prague powder is what gives meat its pink color. Osmosis is the movement of water across a membrane from weak solutions toward strong solutions. When uncured meat remains in this range for more than 2 hours the growth of dangerous bacteria increases to a dangerous level. When meat is smoked, the environment is robbed of most if its oxygen. If this is combined with temperatures in the danger zone, the growth of the bacteria that causes botulism is increased.
Botulism is an intoxication of the bacteria clostridium botulinum.
This bacteria is anaerobic meaning that it requires an environment relatively free of oxygen to multiply. It also requires a moist environment and temperatures in the danger zone. Symptoms usually occur within 12 to 36 hours. Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both cure meat by osmosis.