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Someone with a legal tender scale will need to repeat test because scale I used was not legal tender.   Reason that I decided to do this test was when cooking commercial bacon I kept seeing water.   A couple of weeks ago I bought Holden Colony bacon at local farmers market and when I cooked it, I saw no water which means bacon was naturally cured with dry brine. To confirm my suspicions I did the test today on commercial package of bacon.   My result for the commercial bacon I tested had 46% water.   I took photos showing all the weights so values in spreadsheet can be confirmed. You can see in one photo water seeping from bacon and in another you can see when bacon turned that it had been sitting in water.  This confirms commercial bacon is cured with injection brining.  

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Edited by Rob_grill_apprentice
Made minor edits to clarify.
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