Dry cure FoodSaver vacuum level

[Markl]

Haven't done bacon in awhile and want to get it done while it's still cool out.
Weighed up, mixed up, cured up and placed my slabs in there own vacuum sealed bags and now 3 days in. But a question I have is bugging me. I have a Foodsaver unit and options when vacuum and sealing is DRY or MOIST. I picked Moist, but even that seems snug around the slab. Sound ok or should I have manually vacuum some or not at all and sealed?

 

[indaswamp]

You are good with the moist setting. No worries, just flip and message the piece daily or every other day.... I highly recommend 14+ days to cure for a much better bacon.

 

[Markl]

Thanks! Like a few others, been awhile and 2nd guessing how I did it last time. Got 20 lbs curing! Can't wait! Planning on 14 days. Last batch turned out great.