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i use a vac seal but i don't take all the air out but a zip lock works fine. the one thing i like about my formula is i never have to fry test or soak to get rid of too much salt.
i can't stress how easy a digital scale that registers in grams makes it easy....oxo makes a good one for $30.
another tool that is a must is an AMNPS for cold smoking since i treat my BBB as belly and i fry it like regular bacon in a little olive oil. with the AMNPS you don't even need a smoker....a large cardboard box and a rack will get the job done. i hope this helps you some.......