Dave, don't think he's talking about not using TQ or #1, think he's wondering if dry curing in a vac sealed bag has any benefits or negative effect over curing in a zip loc bag.
When I do mine, by the time I have both sides of a few pieces rubbed & into the Ziplocks, there's already enough juice in the bags to be sucked out while sealing. I just keep the extra part of the zipper end up higher than the part of the bag the meat is laying flat in. Often the top can be folded over the part with the meat in. No juice runs out, even if the ziplock is faulty.
Thanks Bear. I have alway made dry rubs for my bacon so that's not been a problem. Though it does draw plenty of moisture from the belly.