Buy salt pork, also known as fatback, from your butcher. Trim off the excess fat. Fry the fatback in a hot pan, fat-side down, for 10 seconds. Add a cup of water, heat quickly, then lower the heat and simmer for 5 minutes. This renders the fat and makes the skin pliable and easier to cut. Keep the fatback flat during simmering. After cooling, use sharp scissors to cut the rind into your desired lure shapes. Color rinds as you would Easter eggs, in a solution of food coloring, one tablespoon of vinegar, and enough hot water to just cover the rind. Store your rinds in a very salty brine (use kosher salt).