Like Al said, 145° is safely cooked Pork.
And many cold smoke Bacon, like Al does, and make great Bacon.
I prefer using Smoker Temps of 100° to 130° for about 10 hours, and everybody who tries it loves it.
There are a few who take their Bacon to 145° and 150°, which is fine, but I never heard of anyone going to an IT of 195°, or anywhere close.
I take my Buckboard Bacon & my Canadian Bacon to an IT of 145°, but not my Belly Bacon.
Bear