Simple Cured Smoky Bacon NO SMOKER NEEDED! 

Hey thanks,no it doesn't (skin is a barrier for salt binding), but when done in bag all good. If my pork belly has skin, I prefer to cure it, because I like to air fry it up. It's still uncovered drying out in fridge, 6 to 8 days until rock hard. Then only takes 4 mins in air fryer. All the best Tom

Thanks for the feedback 👍

Hey! I had a tech 'issue' with the email automation for the guide, its working now if you resubmit for it, or just flick me an email and I'll send it! For all bacon, cook. For whole muscle when curing is done, and drying is done (at least 30%) then can eat or cook! All the best Tom (check your spam, looks like I sent it to you :-) )

@@eatcuredmeat found it, thank you!