Salting and cold smoking is processing it, "processing" doesn't require some fancy high-tech voodoo. And it's possible (I'm not particularly up to date on the

Salting and cold smoking is processing it, "processing" doesn't require some fancy high-tech voodoo. And it's possible (I'm not particularly up to date on the science - but for example search for "cold smoked meat carcinogens" and you'll find plenty of reading material) that by salting & cold smoking it you're already making it as unhealthy as much-more-processed (for higher shelf life, product consistency, etc.) supermarket bacon.