I recently made my first batch of bacon. Everything tasted great. I left the rind on because this is what a friend of mine told me to do. The only problem with it being left on is that it makes the bacon tough to eat. I love the taste when the bacon is fried up super crisp. The rind on gives it a "cracklin" taste. I have a batch curing now and don't want the rind on for toughness sake. My question is when is the best time to remove the skin? Any advice would help a newbie out a ton. Thanks