Pork Belly skin on or skin off

[NorthShoreMN]

Back in MN and time to heat up the smokers.
Have been reviewing the posts from the past two months.  Lots of busy people out there.
Question :  I have obtained two pork bellys 13+ pounds each.  They have the skin on.
Is it best to take skin off before curing and smoking, or leave it on and remove it after
the smoking is done.  If it is cured and smoked what can it be used for?

Thank you

Paul

[GusRobin]

I take it off first.

[Ka Honu]

Yours is a question that will get you two correct answers.  I remove the skin first and use it later to make pork rinds.  Others find that it's easier to remove after smoking and they choose to do it that way. 

My way is obviously better because I know for a certainty (at least it's a certainty in my universe) that it allows the cure to get to more of the meat and gives me an excuse to make something I like that I wouldn't get otherwise.  That's my story and I'm sticking to it.  Their way is obviously better because that's the way they want to do it (and it is easier than skinning a raw belly).

[NorthShoreMN]

Thank you for the advice.  After posting the question I found a
post by hybridcx from February that also asked much the same
question. 

[viper125]

I always figure the skin prevents some cure from entering as far, requires  more heat to get threw, when its done you dont eat that part any way, and your throwing a way a lot of smoke and flavor. What I would like to know is why any one would want to leave it on. Other than not wanting to deal with skinning it.

[hybridcx]

yup I did both when I posted that, and from now on I will always take the skin off, semi frozen did help with keeping most the fat under the skin in tact with the bacon.

[Habanero Smoker]

What I do with the skins is to place them on a separate rack fat side down, to render out the fat, and if I have room I place them in the smoker while I'm smoking/cooking the bacon. After the bacon is finished, I then leave skins in, raise the temperature to 180 - 200°F, and continue until they are dehydrated and stiff. At this point I remove them from the smoker, blot any remaining fat off with paper towels, then cut them into strips and use them to flavor beans, stews, and casseroles, just remove the strips before serving. What you don't use right away, store them in the freezer.

I'm not a pet owner, but I believe they will also make a good chew toy for dogs.