Cook fully then pull into vac-bags in 2 lb portions. Since your timetable is 24-48 hours - no need to freeze.
Do not seal with hot meat - sandwich open bags standing up between bags of ice in cooler until thoroughly chilled. Add a little juice in bag then seal.
Once all bags are properly chilled then sealed - all you need afterwards is a large pot of boiling water to reheat bags.
Give bags about 30 minutes in boiling water to return to serving temp. Final check for proper serving temp with a reliable thermo probe.
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP, and a BSKD