Cure injection

[AndyK]

This last few years I’ve been perforating the fat cap on my pork belly when I make bacon.
This seems to make all the meat that reddish color other than white pork near the cap and red pork closer to the other side.

I saw a movie on YouTube where they actually injected the cure into the belly with bunch of needles.
I figured if they could do that I could put a few hundred stabs into my fat cap with my fillet knife to get the cure to that side.

Do any of you do this?
What about with Canadian bacon.

I’d like to do a Canadian bacon but I’d rather not have white meat bacon .

 

[Dustin Dorsey]

I've seen people inject to speed up the cure. I've never done it myself.

 

[Peter Gallagher]

I'd probably be a little leery of injecting cure if it contained sodium nitrite - i think if it was me doing it, it would be pretty easy to end up with an unequal disbursement of the salt? I've injected turkeys in the past (sans pink salt) and I recall while carving the cooked bird, being able to see actual lines of the brine mixture where I shot in too much or injected too quickly?

it feels like if using nitrite the injection would need to happen in a measured / calibrated / controlled pattern to keep it even? but I'm not not sure....

We've made Canadian bacon a few times, and soaking it worked pretty good I thought ....