Cold smoke slab bacon

Not my area of cooking,but I'd guess that since the purpose of cold smoke is very,very low and slow,you would want much more time.

The traditional CS creates smoke down around 140*,or a little lower with chips.

I guess,if no one experienced chimes in,try it and let us know.

We have always (20+ years) cold smoked bacon. We try to keep the smoke chamber below 100 degrees with 80 degrees as a sort of ideal temp.
Last year I purchased a "smoke generator" from an e-bay seller. It uses pellets and I pipe the smoke right into the drain/ventilation hole on the bottom of my 009.I never even turn the smokette on, just use it as a smoke chamber. It works great and the temp stays below 85 degrees. Usually we smoke about 6-8 hours and I usually use red oak.
Tom said something about not his idea of cooking. He's right. it is not supposed to be cooked. Just cured and smoked.
You do realize though that the bacon has to be cured first I hope.

I usually cold smoke store-bought bacon in my 055. I use jerky rods and do about 3 lbs at a time.

Using the cold smoke baffle, I turn the 055 on at 225 and wait until the top chamber reaches 90 degrees or its been 20-25 minutes, whichever comes first. Don't want to overheat the element chamber.

Then I turn off the smoker and just let it sit for an hour or hour and a half. Works for me.