Hi Mike, can I ask a question why you hot smoked the Bacon?
It looks to me that you where aiming more for Canadian Bacon.
I dry cure and cold smoke my Bacon and do not have a problem with it being dry.
I have done Canadian Bacon, http://www.smokingmeatforums.com/t/239463/first-attempt-at-canadian-bacon
Yes sir, the Traeger I have is a pellet grill and the lowest setting runs about 130-150F.
Trying to use it to cold smoke only works in the dead of winter really. I tried to get the AMNPS inside the traeger to just use it for cold smoking and I can't get the airflow to work. So my options are a cardboard box smoker which im in the process of building and eventually a small smokehouse once I can figure out some blueprints to build it. I boought some dowel rods today that are 50mm in length so that will be the inside width. I just can't make it a permanent structure so no cement.
All the bacon I made previously was cured in an equilibrium brine and had been hot smoked to 152F. I wanted to try dry brining and cold smoking it to save pellets and electricity since my traeger is US spec I have to use a transformer to run it.