Penetration is not linear. It does a random walk through the molecules. As such any estimation of penetration cannot be described precisely through a linear equation.
Martin perhaps the term mushy was too extreme. There may also be a difference in the meats we use as most of our meat is grass fed, which has less marbling fat than your corn fed equivalent. The pieces I used in the experiment described above ve were individual pork leg muscles butchered in the European style used to make bacon. I was going to do a taste test but the texture was obviously different - the longer cured piece flaked when sliced. The other sliced like normal bacon.
I would have liked to see the penetration from the web site referred to repeated with salt added to the other penetrating agents. Such a mix could possibly increase penetration through some of the other molecules hitch hiking along with the salt's osmotic process.
