Yes, see post 385 for my comment.Isn't 145 too hot for cold smoking bacon? Shouldn't it be around 100?
Finally getting in on the home made bacon. Got a couple pork belly from the Hanson Family Farms, Brentwood CAI'm not knocking any posts/recipes on bacon making, but if you want to try your hand at curing/smoking bacon, here is an easy way to start.
Buy some Morton's Tender Quick, locally if available, or online.
For slab bacon, buy a pork belly.
For Canadian bacon, buy a pork loin.
Add 1 Tablespoon of TQ for each pound of meat.
Rub it on the meat.
Add brown sugar, and/or spices, if you would like.
Place it in a plastic bag.
Put it in the fridge for 7 days, turning each day.
Day 7, rinse very well in cool water, pat dry, put on a cookie cooling rack, place in the fridge for a day, or at least several hours.
Cool smoke to around 145/F degrees internal.
Slice, fry, and enjoy!
I've made bacon several ways, for many years, and this is still my preferred method.
Edit to add:
After removing from the smoker or grill, bag it air tight and place in ice water to rapidly cool.