Never tried making bacon before, but may leap i with both feet! Couple of questions. Is there a difference in taste and texture using belly meat or a boston butt? What is the internal temp I should be aiming for? What temp should I keep my smoker? lastly, I read on here that most store their bacon for curing in ziplock bags, does anyone vacuum seal them instead? does it make a difference? Those are the main questions I have, I am sure there will be more. Thanks in advance!