Hello Gary. Educate me a little here. As you know I have not yet cured bacon ( plan to very soon ). I see you own a vacuum sealer. So why not cure in the vac bags? Just seems to me cure and the "brine" which is produced would stay in better contact with the meat if vac packed. I'm sure there must be a reason why folks use zip lock, I just don't know what that reason may be. Great job on the bacon and fantastic "how to" with pictures. Thanks for sharing. Keep Smokin!