leppolite Sorry for the delay we were talking to a few other people here and wanted to see if there was anything we could recommend for this and there just isnt a good way to cold smoke something with this type of cure. I would start cold smoking with something else, and perhaps not do the bacon at all. I have never done it and I just wouldn’t trust cold smoking anything without it having both Nitrites and Nitrates so that you get the immediate curing and slower longer cure.
For Bacon I would always thermal process with the below smoking schedule.
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 132°