I'm dry curing bacon right now in the fridge. 3 x 4lbers and 1 x 5lber. They each have a different flavor, along with the cure (instacure #1). When done this week, I'm going to take them out of each bag and rinse/soak with fresh water. I know you want to dry the skin some before smoking, but do you re-rub with anything, or does that 10 days in the fridge impart the flavors I'm looking for? I didn't really see that anyone was putting another dose of rub (brown sugar, pepper, etc) after rinsing to get the cure/salt off.