Originally Posted by Cape Brewing
I have one bacon already in the fridge (dry cured and smoked) and I have another belly that I am wet-curing (brining) for the first time. I've never tried brining bacon so I'm giving it a go.
Try injecting obliquely the belly until it has absorbed about 20% of it's weight in brine; that is, if it were 15-lbs inject until it has absorbs 17.5-lbs. If you inject it every couple of inches and then leave it in the brine overnight the brine goes process goes much, much quicker, and also reduces the possibility of brown spots.
Might I suggest a 6-month aged Monti Nebrodi style: a brine of fennel, oregano, vinegar, and crushed red chili? Don't forget the proper pink-stuff... nitrate!