Gotcha I understand now. Similar to the ways of the salt box but with cure for safety. Salt box and a hang produced the dry cured bacon you are making. Might give that a go with the beef bacon or atleast half of itNot exactly the same. There is water extraction with dry curing, and in a bag that moisture ultimately gets reabsorbed, this kind of ex’s the whole point of dry curing. Dry curing originally was a partial drying process as well as salting, this made bacteria life difficult if not impossible, but this drying process also concentrated flavors of the meat and cure seasoning, giving a very distinct final flavor from the drying. Farther they then cold smoked, this is a process designed to further dry the meat ultimately making it shelf stable. The lowering of AW (available water) is the main player here, but all of this makes a very different product.
Today we dry cure in a vacuum bag or zip bag, this is contrary to the original methods and ways, and really produces a concentrated brine or wet cure.
I like to dry it out a bit in the cure process like the old ways. This makes a more original flavor profile, even though I really don’t need shelf stable, the flavor this way is old school, and I like it.