In this case I chose to remove the skin, or rind. Some people prefer their bacon with the rind on. I chose to remove it as I find it very difficult to slice through after I’ve finished smoking it. To remove it, just take a small, sharp knife and start in one corner making incisions just under the skin, and peel it back, making more incisions when necessary. Lay the skin flat in a large ziplock bag and put it in the freezer to use later to make cracklins or pork rinds.

Apply your dry rub nice and thick and seal it in a ziplock bag. Keep applying the rub until no more will stick to the meat. If you’re using a wet rub, put the pork belly in the bag first and then add the wet rub. It’s not a bad idea to double bag the bellies as liquids will form in the bag as the cure draws moisture out of the meat. Put the bags in a tray and put them in the fridge for 5-7 days. Turn the bags over each day. Eventually your rub will draw out enough moisture that it starts to resemble a brine.