So I have some pork belly in wet cure when I take it out should I soak in water before smoking? I made dry cure bacon before and it was way salty but I did not soak. thanks!
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Varies with the cure. If you have enough, and haven't done it before, then do it both ways and see what flavor you work. If you're using the same cure (just wet) I would definitely rinse it.
After you take it out of the brine/cure, rinse it good, cut a little piece off and fry it and test for saltiness. If too salty, soak. remember to hang it up to dry after rinsing/soaking and before you smoke.