applewood-smoked bacon question

[smokingguy]

I am a newbie when it comes to making bacon. I ran across a recipe for applewood-smoked bacon from the June/July issue of Fine Cooking magazine. This recipe only uses kosher salt  and not pink salt or Tender quick in their brine. Brines it for two days then cold smokes it for 5-6 hours. Could this recipe work or is this setting me up for botulism.

here is the full recipe: 1 3/4 cup of Morton's kosher salt, 1 cup pack light brown sugar, 3 TBS coarsely ground black pepper, 1 gallon cold water, 1 skinless fresh pork belly(6 to 8lbs). Brine for 48 hrs and cold smoke for 6 hours with applewood sawdust.

I had a pig butched and would like to make some bacon and thought this looked like a easy recipe. Any advise would be appreciated.

 

[diggingdogfarm]

"Cover the grill and insert a metal instant-read thermometer into a vent hole in the lid or lay it on the grate to monitor the grill temperature—it should be between 80°F and 120°F. If the temperature rises above 120°F, remove 1 or more briquettes or partially uncover the grill until the temperature falls."

http://www.finecooking.com/recipes/applewood-smoked-bacon.aspx

Yes, that's considered to be unsafe.


~Martin