I'm new to this so I'm still developing an understanding of the process for making cured / smoked bacon. I don't have the ability to hot smoke with precise temperature control, so applying smoke to a belly while maintaining ~200 deg without risking overcooking would be challenging at best. My plan is to cold smoke for 6-8 hrs after curing / drying, then using my kitchen oven to bring the IT up to 150 deg. 2 questions: Would anyone have any safety concerns based on the plan that I described? What is the value in the final step of bringing the belly up to 150 IT?