Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Stubshaft, the rind does not absorb cure. When dry curing you apply a specific amount of cure to the meat based on weight. Since the rind does not absorb cure you reduce the amount of cure used by 10%.
When brining or wet curing you do not need to make adjustments.