Do you skin the belly before curing for bacon or leave it on until after smoking? I know it can be done both ways (and I know it's easier to remove after smoking) - what are the other pros and cons either way?
Paul I like mine skinless before the curing process that way I can be sure the cure has ample access from both sides.
Until I can improve my knife skills or get a better ones, I leave it on. I do think that the daily flipping when using a dry cure is more important when leaving the skin on.
I like to take the skin off prior to curing, because it seems even more difficult to remove it after it has been cured. I do it because I feel it improves the overall smoke flavor. If you are going to skin it try semi-freezing the bacon, it makes it a little easier, and using knife that is commonly called a skinning knife helps.
On the other hand, the butcher at the slaughter house I get my bacon from tells me I'm wasting my time. :)
I always cure and smoke with skin on. The skin is easy to remove with the proper knife.