Rinse and Dry

What happens here

After curing, remove the pork belly from the bag and rinse it thoroughly under cold water to remove any excess curing mixture. This prevents the bacon from being overly salty. Pat the pork belly completely dry with paper towels. For best results, place the dried pork belly on a rack in the refrigerator, uncovered, for several hours or overnight. This allows a 'pellicle' (a slightly tacky surface) to form, which helps smoke adhere better and contributes to a more flavorful bacon.

Goal: Remove excess cure and prepare pork belly for smoking.