Hi all. I am making my first attempt at belly bacon. I have 12 pounds in Pops brine waiting to finish curing. My plan is to pull the belly out of the brine on Wednesday night after a 15 day soak. It will sit in the fridge until Friday and then in front of a fan for a couple hours to get a good pellicle. I plan to smoke it at 115 degrees in my MES 40 with some cherry pellets in the amnps for 8-10 hours or so. I will then give it a check to see if i want more smoke or not. Now my question.... After smoking it I am going to let it rest in the fridge for a few days but wasn't sure if I was supposed to wrap it while it rests or not. Can you put it in a vacuum seal bag while i rests or does it need to be open to the air? Thanks for all the great info here. I have long wanted to try my hand at making bacon but was never comfortable with doing it safely until I was able to get your great input. Thanks!!