Okay, I cured, then smoked with apple wood 21 pounds of pork belly. The pork belly changed color nicely in the smoker. Got a good deep red colour in the smoke. It "looks" perfect. I used apple wood pellets from traeger and also the pellet smoker from Todd. I smoked at 87-89 degrees for a little over 10 hours.
Now the meat is wrapped up in plastic wrap, and in the fridge. It smells amazing. In fact, the entire first floor of my home smells like bacon right now.
That said - I sliced off four pieces as a test and fried them up. After eating the test slices after the smoke, I can barely taste the smoke flavor. The bacon tastes great, but is not where I want it smoke wise. I only taste a light hint of smoke, and not the strong taste of apple wood that I get when I buy the $12 a pound apple wood bacon at the store.
Can I take it out of fridge and give it a second smoke tomorrow? I have no problem with hitting it repeatedly with smokey goodness until I get it to taste like what I want, but I want to know if it's safe to do this.