Van,
It totally depends on how much cured products you eat (and whether you use the appropriate amounts of curing salts for your home cured products). If you tend to eat a lot of commercial bacon, ham, etc., that figures into the equation. If you plan to make five pounds of jerky and consume that by yourself in a week, that would be a lot.
If you are worried about it, curing salt isn't necessary to make jerky, but you need to use food safe procedures for making and storing the jerky. If you leave out the curing salt, then make sure you to keep the cooker above 140 degrees. You should also cool quickly when it is done, and store in the frig. when it is completely cool.
I always move it to my food dryer after about 90 minutes in the smoke. My food dryer maintains 140 on the highest setting. Any more than 90 minutes and it gets to be too much smoke.