Put a few items down today to cure. Used the process from Rytek Kutas' book. First time I ever injected meat so hope I did it right.
Here's one of the four Canadian bacon bound half pork loins getting weighed to determine injection amount
Decided to try top round for pastrami to see how it compares to brisket. Here's one of two being injected.
Here's one of two 12 pound packer briskets for corned beef. Used Alton Browns recipe for pickling spice to see how it compares with premixed.
I'll smoke the bacon and pastrami later in the week.