Jacarding a pork belly

[cooperman]

Hey All,
I’ve been making Meatheads marvelous maple bacon for sometime now, but I’d like to get a little more flavor into the inside of the belly, does anyone use a jacard on their pork belly’s? Like jacard the belly before it goes into the brine. How do you think that would work?
TIA

 

[Steve H]

A lot of processing factories use needles to inject bellys for bacon. The only thing I'm not sure of is whether I'd cold smoke it. Or hot smoke. Not sure of the boundrys there.