Homemade Sausage Making

Hello all,
I am cold smoking some lovely slabs of pork at the moment. I notice most people smoke for a few hours, then briing it up to temperature. Is there such a thing as too much smoking? In my father's time they would hang the meat pretty much indefinitely in the smoking chamber (the attic), and use it months later. Does it simply get dryer and smokier, or is there an optimum time (variable of course with the sizeweight) to smoke?
Thanks ,Ursula

The last few bellies I've done have been in the 10-12 hr range, although I've heard of some people double smoking theirs. I've found that a lighter wood (apple and hickory blend in my case) does a good job in the 10-12 hr range and equalizes after about 2-3 days in the fridge.

Some of this depends on how much smoke you're producing, heavier amount of smoke = less time.