Originally Posted by CarolinaQue
I think that I'd be careful about injecting a belly with a cure/brine. The excessive fat content in it could likely turn mushy. I've done both wet and dry cure for belly when making bacon and really prefer the dry cure approach.
Careful (or controlled) injecting is good advice for the home charcuterist, yet injecting bellies is very successful.... the majority of the producers do it. If they didn't shorten the cure time by injecting and immersing the bellies, bacon would be $20 a pound. Of course they have a few other chemicals and special flavorings in their bag of tricks too.
Personally I'm with you, I like dry cured bacon.
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