Agreed.
If using no curing salt, increase the time in the salt cure a day or two. You can use an alternative sweetener, as David notes, but sweetening is not required.
Do not cold-smoke. You can MM the start and allow a slower come-up but the bulk of the time should be spent at 180-200.
Finish is an internal of 150-155. When you near finish, set up a pot of ice water large enough to contain a large Zip-loc. When the bacon is done, rest it 5 min on a rack on the counter, then place it in the Zip-loc (cut the bacon if necessary into 2 or 3--whatever is needed so each piece will fit into a bag.
Load each piece of the bacon piece into its own bag, leaving the top of the bag open, then plunge the bag into ice water. The pressure of the water should force out most of the air. Do not allow water into the bag. Should this occur, dry the bacon as best you can then return it to the smoker to dry completely. (If you can put more than one bag in the pot at a time, do so. Allow the bacon to get cold before removing from the ice water.
Fridge the piece you wish to use soon (shhelf life is shortened with lack of nitrite). Freeze the rest, vac-packing if possible.
Cook the bacon before consumption. (I know that sounds like a no-brainer but not a few people like bacon raw.)