I want to produce better bacon and I'm thinking its in how I am aging. Let's start... I am putting 5lb slabs weighed and cure,salt,sugar measured. I put them in foods saver bags. I am not pulling the oxygen out, just getting most of it out, sealed and then put in fridge. I am curing for 13-15 days. Now for the question, I usually let cure for 2-3 days and I let sit on racks, not covered in the fridge and then smoke for 12 hrs. My question is: How long to age on a 14 day cure? Do you cover the slabs? Back to the foodSaver, have any of you put a slab in and vac-sealed your bacon to cure? If so then how did the bacon turn out? Thanks!