Bacon - skin or not?

[Ka Honu]

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?

[Tenpoint5]

Paul I like mine skinless before the curing process that way I can be sure the cure has ample access from both sides.

[Smokin Soon]

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.

[Habanero Smoker]

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.  :)

[3rensho]

I always cure and smoke with skin on.  The skin is easy to remove with the proper knife.