What about cold smoked bacon?

Thank you for the information. I’m not sure why I want to cold smoke instead of hot smoke. I guess that’s because it’s what we all buy in the store. Is there a flavor, texture, or consistency difference between the two once pan fried? And, is one method safer than the next?

If I want a more shelf stable stick, but I’m also adding citric acid, could I refrigerate the meat over night after mixing and adding sure cure. Then, come back the next day and add in the citric acid, stuff, the cook? Is that even necessary, or does the addition of the citric acid at first mixing almost act like a cure in its self?

Thank you all for the information.