Hi Guys, I just picked up a 10 lb pork belly (without the bones). I've got a plan to cure for approx 10 days with a dry cure then do a lower temp smoke to ease it up to about 140 degrees. My questions is this do you remove the skin after smoking or do you leave it on and just slice it into rashers? Thoughts? Oh, and I will have Qview later, picked the bellies up on the way to work.