EDIT: I've read up more about botulism and found that even after cooked, poisoning can still occur. I guess I'll be trying to find some nitrates then! ####Hello everyone,I've read up on why nitrates are added to the bacon during the cure process (kills bacteria, prevents botulism). I don't have ready access to nitrates (live in a small Japanese town, so it's harder to find), so I'm curing my belly in salt and sugar only. My question is if I cold smoke and FULLY COOK my bacon before consuming, am I at risk for illnesses?I fully intend for my belly to cure for 5 - 7 days and will be cold smoking at about 80 F. I don't really care if it comes out "too salty", as I've read elsewhere, but I'm just worried about getting sick from consuming the bacon after I fully cook it.