I skinned the bellies and applied the dry cure rub. The part I missed was the "run cold water over them and Pat them dry "
Is this a game changer ?
I hope I didn't ruin them.
Let me know.
You were wanting to rinse the rub off before you smoked the belly?
As NEPAS asks - when did the rinse and pat dry come in?
If you mean before you put the cure on - not a problem.
If you mean after it had cured for several days - most likely your bacon will be way too salty.
The recipe I use calls for rinsing the belly and then soaking for 30- - 60 minutes before smoking it. There is also the fry test as soon as you rinse it to see exactly how salty it is. This will dictate whether you soak for 30 or 60 minutes.