the thing you lose is the color and texture. Safe food practices should be followed as with any fresh meat product. you can add celery, lettuce, or radishes (1 oz per pound but no promises on the flavor or color). If you have any ham or bacon cure .32oz per pound ( a teaspoon for 5lbs of meat)but add sugar to cut the affect of the salt in the cure

@Jonathon Actually, I think the poster was asking if you follow the same rinsing protocol with injecting as with pickling. Your video starts off with talking about the injecting method, then switches to the pickling method and the rinsing that must be done. Do you have to rinse as well when injecting, or do you go right to the smoker with it?