To remove the rind from slab bacon, lay the bacon rind-up, and take a sharp, long, flexible knife (like a boning knife) and cut between the rind and the meat. The knife's blade should be flat and run parallel to the work surface. Get a firm grip on the rind, push the blade away from you while gently pulling the rind up. If the rind is slick, use a kitchen towel to grasp it and gently pull up. Your knife should be sharp enough that you don't have to press hard on it. Once the rind is removed, slice the bacon lengthwise into half-inch-thick strips, then cut those into half inch pieces.