Originally Posted by Red Valley BBQ
I'm not 100% positive on this, but using a food saver bag may not have been a good idea. By vacuum sealing, you eliminate the room for the liquid the pork belly will release when it cures. I've only attempted bacon twice, so I'm no pro, but each time the salt has caused the belly to release liquid.
I'm interested on how this turns out for you, please keep us posted.
Actually, I vac-packed my bacon when I did it and still got moisture out of it. It was my first time, tho and i'm not sure that it was the same amount that would have come out if I had used ziplock bags, but it didn't seem to inhibit the process either.