I am not ignoring the suggestions from the CDC, FDA, microbiologists, or others whose suggestions are based on science and fact.
More facts, 90% of the cases of food born botulism in the US are from improperly preserved foods (stink fin and home canning) which we are not talking about. Most of the remaining average of 2.5 cases a year (in a country over 300 million) are from sausage.
Science tells us the risk comes from bacteria plus moisture and a lack of oxygen and ground meat mixes the surface bacteria into the middle with moisture and shoving into a casing provides the low oxygen. Poking a raw hunk of meat to inject or stick in a temp probe can also put bacteria into an anaerobic condition inside the meat. For the big hunks we are hot smoking, the 40-140-4 rule protects us. Heating hot enough for long enough, such as 85c for 5 minutes provides another layer of protection. With sausage, if you cold smoke between 70-90f you are putting it at the ideal temp for max bacteria growth. If you then dry the sausage and eat it raw, or insufficiently cook it later, there is a danger you or your family will be one of the 2.5 cases per year. The recommendation to add nitrate or nitrite to sausage is good advice to eliminate this small but potentially deadly risk (under 5%). That is based on science.
When you are talking about a solid piece of pork belly that will be sliced and cooked well above 185f (85c) for 5 minutes you are introducing myth and hysteria that contradicts the advice from the CDC and FDA. The uncurred bacon needs to be treated just like raw poultry or any raw meat. Maintain safe handling to avoid cross contamination and fully cook it and the experts with real PHD's and not Internet forum degrees tell us it is safe. Eat it raw or rare and there is a very very small danger from the surface bacteria getting anaerobic conditions in the smoker or more likely if you vacuum seal after the smoke. (Where are the all caps warnings about vacuum sealing?) If you like your bacon rare or raw, nitrate cure is good advice. Otherwise, cook it to 185 and be safe.
When 450 people die per year from salmonella and botulism in meats kills at a rate of 1 person per decade we are looking at a risk ratio of 4500:1. Funny I don't see 4500 times as many all caps warnings and people getting told not to feed poulltry to innocent guests in every chicken thread. Perspective and balance based on facts might be in order here.
The OP was asking about COLD smoking..... why are you off on some tangent not associated with the question.... AND.... most foods are not cooked to 180 degrees...... and botulism bacteria and spores are found everywhere.....
You "sound" like the typical follower of Saul Alinsky......