Just a quick question. I've read that if a cut is over a certain thickness 2" or 2 1/2" I think, it should be injected as well to ensure that the cure makes it to all parts of the meat and does not miss the middle. I've also found that once the meat is cured(I plan to make bacon), whether you rub a cure on or use a brine it needs to be thoroughly rinsed off to make sure that any and all cure is washed away. Wouldn't injecting cure into the meat make rinsing the cure from it difficult..as the cure is inside the meat? I'm planning on using either Bear's or Pops' method/recipe the first time around(both sound great so I'll eventually try both), but if using a rub cure like Bear's, and the meat is thicker, does it need to be injected as well, or can all this be solved by just letting It cure a few days longer? Sorry if this is already answered somewhere. I've been reading threads for the past few weeks regarding curing and bacon and for the past few hours tonight and couldn't find it. Plus I need some sleep!