deb wrote
We like our bacon "rindless" so, should I remove the skin before or after curing?
It's completely up to you though as you are going to remove the rind later I personally would remove it prior to curing. The reason for this is that very little cure will actually seep through the skin side. The same principle is at work as to why we don't soak up lots of water when it rains or go swimming.
Should you decide to keep the skin/rind on I would recommend that you weigh the meat and then SUBTRACT 10 % from this amount and then use this figure to calculate how much cure you need. The ten percent being the normal/averge weight of fat and skin on a pig. You will then rub most of the cure into the meat side, and crevices of the joint, and very little over the skin portion. Then continue as normal.
kind regards
Parson Snows