Hey Gerry!
I suppose there are a couple of different ways to do it... For the bacon out of Charcuterie you could cold smoke it, then hot-smoke it as per the recipe. I'd be concerned if you tried to follow the Charcuterie recipe twice though; I.e. Hot-smoking it twice, even if you cooled it in between as you are significantly altering the structure of the proteins in the meat when you hot smoke it so to hot smoke it twice then cool it to slice it and cook it later not only presents a texture issue but most likely a food safety issue at that point.
Personally - double smoke sounds nice, but in addition to the fact that it definitely IS possible to oversmoke food, it also serves to cover up off flavors in old meat that the butcher is trying to get rid of... I mean at that point, can you even still taste the meat?