It is spring at Passing Wind Estates here in the Rockies. The Crabapple is blooming so it must be time for bacon.
I have read several recipes for bacon that suggest you take it to an internal temperature of from 140 F to 160 F and others that just smoke it for a few hours and then store it. I decided to try the cure I usually use on back (Canadian) bacon but then cold smoke it for 2 hours and then 2 to 3 hours at 150 F and then slice and freeze it. Here is the finished result just sliced, in the frying pan and the potatoes that went with it.
The verdict: The texture might be marginally better with this batch than cooking it but any difference was small. IMO, there just isn't that much difference between the two methods for back (Canadian) bacon. I haven't tried side bacon at all yet as it is difficult to get a belly here but some day.