Just put up to cure 5# of pork belly meat I got to try out making bacon. I wanted to start out with a small batch in case I messed it up somehow. I didn't want to have to waste a bunch of meat. I learned from previous experiences Anyway, this belly meat came with the skin on. I removed it thinking I might try some cracklins. One of the pieces is nice and smooth. The other one has some real course bristles. Short of taking out my Mach 3 and some shaving cream, what would be the best way to get rid of the left over hair? Will it even matter once I plop them in some 375' lard?