It's very difficult to go by smoke times without knowing the conditions in which the product is being smoked along with the color and density of the smoke. Presently I am cold smoking some Canadian bacon using a very thin (almost invisible) smoke. My side bacon is usually smoked ± 72 hours in order to get my desired color and kept below 75°.
You will find that many on the forum smoke at higher temps for shorter times in order to get their desired results. They are actually pre-cooking the bacon to a minimum of 145° which allows them to just reheat and serve, nothing wrong with that.
If you want to cold smoke yours, there are several makeshift generators that you can make and use or you can get a AMNPS or Smoke Daddy, both are sponsors on the forum with excellent customer service.
Hope this helps, have fun.