Using Bradley Maple Cure.

[Habanero Smoker]

Looks like you achieved some very nice loin bacon. I like you DIY injector.

Wet brines always require a lot more cure, than a dry brine application. Using a wet brine you are diluting the cure in quite a bit of liquid. I'm not sure what the percentage of salt (salinometer degrees) is for the Bradley cures, maybe the Bradley cure would have had less salt than the salt brine you made. I've always wet brine the meat in the same brine that I inject with. If the flavor is good, except for the saltiness, often soaking the cured meat in large amounts of cold water for 30 minutes, turning the meat over after 15 minutes will reduce some of the saltiness. I will slice a small piece off, and pan fry. If still too salty I will give it another soak.