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So now I have 10 lbs of home-cured and smoked bacon, all these chopped aromatics, a lb of dried split peas and it's a cold winter day that just begs for a pot of soup. What to do, what to do....

I'm not confusing anything. Curing is a preservation technique that, at its most basic, involves significant dehydration using salt as a way of creating an environment that is inhospitable to spoilage organisms. "Cure" is a subset of "preserve", not a "totally different" thing. That's like...

Let's not pretend that there is any equivaence in the level of support we've provided. Among other things, I cited multiple examples of cured meats that do not involve the use of nitrites or nitrates. You simply ignored them, even when directly asked about them multiple times. As I said...

Simply repeating a claim ad nauseum while providing no support for the claim...and repeatedly ignoring all of the substantial evidence to the contrary...is a pretty good indication that your position lacks merit. "Because I say so" isn't a compelling argument One of the benefits of SV is that...

So you're claiming that curing suddenly stopped being curing when nitrates/nitrites were discovered? Also, are you claiming that charcuterie products like Parma and Serrano hams that are made today (not a long long time ago) are not cured meats? What I, you or anyone else chooses to believe...

That would come to a shock to those who have been doing it for a long, long time. In fact, by regulation, nitrates/nitrites are not allowed as cure ingredients when making things like Parma ham, Prosciutto, Serrano ham, et al, which are most definitely cured meat products. Nitrites/nitrates...

Curing has been performed with just salt (and often smoke) for millenia. You're referring to the USDA's definition of "curing", which is a regulatory one, not a practical one.

And smelling good...when I can bring myself to go outside and check on it.

The outside temperature is 34°F and dropping like a rock. It's the perfect time to cold smoke some home-cured bacon.

This is false. While sodium nitrite and nitrate confer additional benefits (I use sodium nitrite in my own home cured bacon, pastrami, etc), they are not required for something to be "cured".