No, it's not same-o same-o.... that is what you do not understand, and simply don't care.
An injected cured ham WILL BE COOKED, not dry cured! Yes, this matters, but you don't care.
I looked over your recipe before it got pulled, so in the interest of protecting anyone else following this thread, I will explain WHY your process is dangerous, and should NOT be done. Though I don't expect to reach you for the 4th time around.
The amount of salt you used was way too low for a DRY CURED whole muscle at 1.8%. This is calculated by adding the weight of the meat AND the liquid you used in your brine. At 1.8%, with added moisture, your meat will likely sour before it dries because of this low salt along with the added moisture will prolong drying. Using the correct amount of salt: 1. Slows the growth of bad bacteria. 2. pulls out moisture, thus speeding drying, 3. lowers Aw (water activity) by binding free water in the meat. This concentrates the salt in the meat as more water is removed, thus increasing the effect on slowing bad pathogens.
You went the opposite way with your process.
You did not use enough salt so bad bacteria will grow FASTER.
You ADDED water which will allow bad bacteria to flourish LONGER.
And you injected which not only introduced your kraut liquid, but also bad bacteria from the environment. Whole intact muscles lose moisture much much slower than salami that has been ground. A salami (ground meat) of the same diameter as a Culatello will finish in half the time.
I say odds of failure are extremely high.
All dry cured meats must contain a MINIMUM 2.75% salt according to the Italians, and 3% according to the USDA; with the exception of fast fermented salami.