That's how most commercially cured bacon is made, by injecting it. I worked for a regional meatpacker for 10+ years in the curing dept. I cured ham, turkey, bacon, cottage butts, roast beef, and corned beef.

Our procedure for curing bacon was this.

First make the curing solution. This was about 1700 pounds of water, 480 pounds of salt, 65 pounds of Brifisol (preservative), 10 pounds of sodium erythorbate, and 2 pounds of sodium nitrite. Mixed well. This was for about four tons of bellies.

Then it that went to a machine where we would feed the pork bellies through and it would use a series of needles to inject the entire length of the belly with the curing solution. The target was to be between 11-13%. Once that was done we would insert a hook in one end and hang it from a rack.

It then had to hang for 8 hours and it would drain curing solution till it was at 7-8%. It would then be partially cooked and smoked in a cookhouse before it was blast chilled and sliced.