You say that you "salt cured" your belly. Did you use a curing salt that contains 6.25% sodium nitrite?
If so, then cold smoke away. If not, then your belly is not cured safely for cold smoking. This is a general safety rule: no sodium nitrite = no cold smoking. You put yourself at risk of botulism if you violate this rule. There is a caviat to this, but since you live in Florida I don't think it would work for you anyway.
If you didn't use a curing salt containing sodium nitrite, you can still hot smoke your bacon for a couple of hours to get some smoke taste on it. One way to do it is to set your smoker temp to 200 deg F and smoke for 2-3 hours to get to an internal temp of 150 deg F. At this point it is fully cooked and can be eaten as is, or you can let it cool down and sit in the frig overnight. Then you can slice it and fry it in the pan like regular bacon. A litle fat will have rendered off when you smoked it, but once you have fried it in the pan you won't notice too much difference in texture.