Kutas is recognized as a go to source on all things cured. A lot of his recipes are dated and over the years some of his techniques have been improved upon. It really is a question of semantics. I think most of the people on this forum would consider cold smoked, just that, try to keep it under 80 degrees but as long as you do not render fat then we consider the bacon cold smoked. Warm smoked in the range you are discussing produces a different product. The final bacon is in an almost ready to eat form. Fat is rendered, maybe the color is set a bit better. If you had a bit of Mountain Man in you, you would probably cut off a chunk, throw it in your backpack and just heat it on a skillet when ready to eat.
When you smoke belly to a higher internal temp, say 165 or so then you have ready to eat bacon.
:Like I said, to me it is more a question of semantics based on what the final product looks like. To avoid confusion it would be helpful to use the term cold smoked to describe bacon kept in smoke chamber temps below that when fat renders 110-120 preferably in the 80 degree range. Warm smoke where the chamber temps are under maybe 160 180 degrees and the "internal" temp of the bacon never exceeds 120 - 130 degrees and then hot smoked or cooked bacon where internal temps are USDA safe 165 degrees I believe is the current number.
Hope this helps, we discuss bacon often on this forum and there is always a lot of confusion because of so much conflicting information from so many different sources.
