Please advise on first bacon attempt

[Virginiasmoke]

I'll be picking up 4 lbs of pork belly today.
I plan on using this recipe.
My plan is to cure as described, cold smoke for the 4-6 hrs suggested then either cook in my oven to an IT of 150 or just refrigerate without cooking and just fry as needed.

My questions are these:
Is it NOT necessary to use a nitrite product if the food will be refrigerated and cooked in a short period of time?
What about the 4-6 hours in the 40-140 zone... is that a problem without nitrite?
I like this recipe also. Can I just use the amount of salt prescribed in the first recipe and the flavorings of the second recipe?

[3rensho]

What about the 4-6 hours in the 40-140 zone... is that a problem without nitrite?

That could be a big time problem sans nitrite.  For cold smoking I always keep box temp under 80^o F

[FLBentRider]

I would use the nitrite.

It is for microbial protection during smoking.

[Virginiasmoke]

Yeah... I agree. That first recipe just doesn't look right.

[KyNola]

Use the second recipe.  It is time tested and proven by many of the members here.