Originally Posted by SmokinAl
The cure flavors the meat all the way through. The smoke will not penetrate to the middle of a thick piece of meat.
What Al said.
Plus everybody has different opinions about things like that.
I figure the more light smoke you put on it, the more chance of it penetrating farther in.
Also, many disagree, but it is MY OPINION !!!!----I repeat--- "MY OPINION" that you can get more smoke flavor in your Bacon by removing the skin. Many say the skin doesn't block smoke. That is their opinion.
Everyone should be allowed their opinion.
I get my opinion by figuring if the skin tastes smoky, which it does, that tells me that some of the smoke did not get in to the part I want to eat, because it stopped along the way to flavor the skin.
I could be wrong, but that is my opinion.
If I was going to eat the skin, I would definitely leave it on.