Bacon Curing Question

[Habanero Smoker]

the recipe I initially followed specified that I put full seasoning on both sides (I poked some small holes through the skin though to ensure the flavor could penetrate at least a bit).  Smoked it with the skin on and then cut it off before slicing.  I used a recipe, sort of, found on here for the 36lbs I setup today.  I left the skin on for all of those too.  Maybe next time I'll try it with skin off to see the difference.

Cure and salt will penetrate the skin and fat, though at a slower rate then through muscle tissue. I remove the skin prior to curing about 90% of the time. I find it pains taking, but for smoking purposes I feel you get better smoke flavor all around. YouTube has several videos on how to make skinning the belly easier. I partially freeze the belly, then use a skinning knife.