buckboard

What a cool site! Glad I found y'all. Spent a hot summer working as a pit boss for a catering concern down in SoCal. They had a couple of kick-ass 6' custom buckboard pits on real wagon wheels. Been working on my skills in the backyard here in Portland ever since. I still like que'n for as many...

For all you buckboard bacon makers out there...my instructions say to place the meat in a nonmetallic pan, cure, and cover in cellophane. My question is can the meat be vacuum-sealed in a bag instead of using the mentioned process? Has anyone done it? Does it affect the curing time/quality?