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Like the sound of that I’m going try it. I bought three pork bellies about 10 pounds each with the skin on, do I remove the skins or leave them on during the curing and smoking process. Once I cold smoke them and leave them to rest in the fridge do I wrap or cover them or just leave them open.

new to the bacon making world. Looking for a good recipe to make bacon and would prefer a dry cure or rub. I’m also little confused on weather to try and use Morton TQ or just start from scratch with curing salt and mixing my own blend. Thanks in advance.