I cured 15lbs of belly in the same brine (pops). Half the belly I smoked with maple and the other half i smoked with apple. I put both on at 5 pm and smoked the bacon til 10 am the next day. so roughly 17 hours. I cold smoked and the temperature outside did dip below freezing and i had no other form of heat other than the amps. How come i cannot taste the difference between the two woods?