Hello all i have been curing bacon for a while now and use the same technique as most folks do curing in bags where the liquid is absorbed back into the meat. My question is does anybody have any input on curing in tubs or the like where any liquid would be drained away from the meat? This is what i would consider a true dry cure. I like to start curing some larger amounts of bacon and believe this method would work out better for me. Any input would be greatly appreciated. Thanks Kevin