Dry cure pork

Soon we are trying different methods of dry cure for Pork and wondered if anyone has tried this using vacuum bags?

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Possible for cure step, but would clearly not allow drying. Probably unnecessary.

Why would you want to Use vacuum bags? To me, that seems to defeat the purpose of dry curing. Can you explain the thought process behind it?

Are you talking about dry curing as in using a dry rub cure as you would making bacon....

-OR-

....are you talking about dry cure as in hanging as you would making salami or pancetta?

You don't want standard vacuum bags, but there are bags specially designed for this, like Umai.