I'm trying my hand at bacon for the first time, and am just following a recipe to the letter, but there are some things it doesn't mention and I wondered what the experts' takes are. 1) I noticed that there seems to be a membrane on the non-skin side, much like that on ribs. Should I have removed this before curing it? I didn't notice it so much until I just took it out of the fridge after a week cure. If I should have, should I remove it before the smoke? 2) I've seen some discussion here, but wondered what everyone did with the skin? Based on what I read on here, I left it on (did not cure it - only the meat side and edges) was going to smoke with it on and skin down, and then will cut it off before slicing my bacon and storing it. Thanks!