First attempt at bacon. Bought a case of frozen bellies from Restaurant Depo. Thawed and trimmed. Pop's brine for 14 days. Here is the dilemma. Don't know if I did the math wrong or let time get away from me but ran out of time to cold smoke the bacon before i had to head out of town for a few weeks. Bacon cured and sitting in the fridge in ziplock bags. Not going to be able to smoke the bacon for probably 4 weeks. Is that going to be okay or am I hosed?