I wanted to make some bacon, using a process that I read about someplace on the net, but wanted to get the expert's opinion. I will cure it as usual, leaving cure and pepper on for 7+ days, then after washing off and drying, the process says to cold smoke the bacon for a minimum of 36 hours, then let hang in a cool place for 24 hours, then wrap with cheesecloth and hang to continue to dry. It didn't say how long the bacon would last, but I don't think I have to worry about that, as bacon doesn't last that long at my place anyway. I remember seeing western movies where they take slabs of bacon wrapped in cloth out of barrels of sawdust. Is that cold smoked like what this article said.....or is that just Hollywood?