Newbie looking for some advice. I have successfully knocked out buckboard 3-4 times and now want to try some belly bacon. I have found an international market that stocks bellies. I was under a major time constraint when I visited, and have only visually verified they have them. The bellies are in a meat case and appear to be sides cut in half, not sure if previously frozen or not. Am I looking for pieces that have the best fat to meat ratio? How do you tell the quality of the product? My next question. I am comfortable with figuring the amount of cure needed based on the weight of each piece of product. I am confused if I should remove the 'skin' before curing, after curing, after smoking or enjoy it on my fork after frying. Does cure penetrate the skin? Thanks for any help and input.