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Regarding the rind, when I make mine, I leave it on during the smoke. When you pull it off and its still warm its really easy to cut off. The knife will go through it like butter.

Originally posted by K Kruger: Rinse, pat dry, wrap well, fridge. Dry just before smoking. Hi Kevin, Im confused a little about what you said here. Rinse, pat dry, wrap well, fridge. I didnt realize you were supposed to wrap the belly. I thought it needed to sit on a rack in the fridge...