By the way, if you smoke bacon at 160 degree's you are going to end up with a half cooked bacon. Cold smoking is done at about 50 to 75 degree's. I have been country curing and cold smoking 1000's of pounds of bacons and hams for over 15 years so I speak with a little authority on the matter.
my mistake, my recipe book calls for 135 degrees till the internal temp reaches 128 then to lower to 120 till desired color.
How long does it take at 75degrees?