@Les-Strahm Yes, that is correct. So I am going to be doing a video on this eventually to clear some stuff up with injection of cures. The amount of water isn’t the important thing, it is the amount of cure. We pump hams higher than Bacon so it stays moist and don’t want a lot of water in bacon but it is the amount fo cure that is important. Hope this helped, hams are always an issue!

I’ve seen in this thread much about injecting to make bacon. Has anyone done a dry cure bacon using a vacuum tumbler? I dry cure now and am looking for a way to execrate the curing time.