Sure, it's possible. In fact, you can probably also make cured and smoked meat products without any curing salt, as well as salami. The chances of actually getting botulism are small. But they are not zero.
Right. Getting everything just right, including the proper sanitary conditions is not something I would try at home.
Fact is that botulism was fairly common until we started using curing salts. Since then, there have been very few cases. Why go back where we came from?
At any rate, recommending that someone should omit curing salt is, in my opinion, irresponsible. Without knowing anything about the person's skill level, hygienic conditions, or how their kitchen and cooling are set up, it is doubly irresponsible.
If I decide to roll the dice for myself, fine, that's my business. Encouraging other people to do the same is not fine. It is someone else who will die if something goes wrong, without consequences for the person who recommended that course of action.
Anyone feel like playing a few rounds of Russian roulette? Yes? Good! I'll provide the gun and bullet. Here you go the two of you, have fun!