I thought the same thing.......lol
First apple wood does not make mahogany color.Apple is a nice amber color with a hint of red.
Mohogany is more a pecan w/ a bit of cherry. See that red.
This I believe was pecan and apple. Can you see the lighter amber color with the pecan?
This one is just pecan only.
Now thats said, I would recommend that when smoking bacon, you wear blinders. Color although pretty is only an indication of the time spent in the smoker with which wood. You are looking for nothing, you are trying to smell and taste. That is what you are doing, trying to enhance the flavor with the aroma. Nothing more.
People try too hard, myself included, to over smoke meats. look for that aroma thats what the smoke does for you. You find you are much happier that way with the end product.
Thats true and then go thru a dee-watering cycle when put in the smoker. The reefer will dehydrate the surface of the meat, its like freezer burn.
I usually de-water for at least the first hour of a smoke when I have used either a brine or a cure with the meat.
The meat was wet..... You must rinse, dry with toweling, and place the slabs on wire racks in front of a fan, at room temp, to fully dry the surface and form a pellicle.... a pellicle is the soluble proteins, from the meat, that form a "seal" to the meat surface..... Have the vents wide open on the smoker with lots of air flowing... NO water pan, NO wetting any chips.... no moisture introduction to the smoker...
I've had that happen with sausage.. I rinsed with hot tap water and dried them.... for the bacon, I would rinse under hot tap, dry with paper towel, dry in front of a fan on wire racks to form the pellicle and smoke again at 60 ish degrees.... The bacon has cure in it... it's good for days at 60-70 degrees... just like it would be in a smoker..
I think it's a personal preference. I remember as a kid in the 60's, having store-bought bacon come rind on. It gave the cooked bacon a little more chew and crunch.
That said, when I do bacon now, I remove the skin (if any) before I brine. I think this gives the smoke a chance to penetrate deeper than if I were to leave the skin on.
But skin-on belly is usually a little cheaper.
If you are using a hanger to smoke, the skin is convient to ensure it doesn't pull thru. If you are shelf smoking there is no reason to leave it on. But We ahve all learned that its much easier to remove it after the smoke than before. Of course you'll be removing one of the flat side's smoke also. The smoked rind is pretty dang good in a pot of beans, especially the pieces with the nipples.
So you can remove the prior to smoking get better smoke and possibly make fried pig skins.
You can leave them on, smoke 'em and use them in beans. And if are using a hanger like some of those old farts around here, its helps insure a good grip on the slab.
I think that covers it, if not I am sure someone will correct me.