For cold-smoked meat.
This looks like a brine for a significant-sized piece of meat, like a whole ham, and not only because of the proportions given. Five days of smoking is an awful lot of smoke flavor for anything smaller then an entire leg of an animal.
As a rule of thumb, while not all hot-smoked meats need to be cured, all cold-smoked meats do. The temperature of the smoke in cold-smoking is between 90 and 120 degrees Fahrenheit, well below the 140-ish you’d need to kill pathogens.
From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
8 pounds salt to 100 pounds meat
4 pounds sugar to 100 pounds meat
2 oz. of saltpeter to 100 pounds meat
Put meat in brine and let it stay for six weeks. Take out and hang up to drain. Then smoke well for five days. Put in paper sack and hang.