Belly Tying Up The Smoker As It Becomes Bacon

[dert]

Did you smoke with the skin on?

Thanks in advance!

 

[tjkoko]

Did you smoke with the skin on?

Thanks in advance!

I leave skin on.  To promote better absorption of the cure from the skin side, I score the skin 1/4th inch deep every few inches.  Scoring really makes a difference in obtaining an even cure throughout the meat.