I think that the bacon is subject to a wet cure but that they are injecting the brine into the meat. This can speed up the cure time but I also suspect that it is a way of putting one's thumb on the scale since the brine adds to the weight of the bacon
I think that the bacon is subject to a wet cure but that they are injecting the brine into the meat. This can speed up the cure time but I also suspect that it is a way of putting one's thumb on the scale since the brine adds to the weight of the bacon