There was less liquid to drain out of the bacon that had been cured in Ziploc bags, but that was because some leaked out onto the bottom of the fridge. I personally found the Ziploc method not worth repeating. The salt that rubbed against the "zippers" when putting the bacon into the bags made it impossible to close the bags tightly. For the small investment, I much preferred the large rectangular plastic containers with lids. I can easily stack and store them till they're needed next time.
1) Even when you think the packet of coals has cooled off, do NOT drop it into a plastic can lined with a plastic garbage bag!
2) If the hot coals melt through the plastic bag and garbage can, do NOT dump them out inside the house! Especially if your aim is bad and some misses the sink and ends up on the throw rug.
I also learned that chips placed directly on the coil make very good smoke because they catch on fire. The bacon will still get smoked, but the fire isn't good for the paint on the smoker.
We have since purchased a stainless steel smoker box to hold chips when smoking for a short time, and we have switched to chunks of wood when smoking for a longer time (like for a ham).
University of Wisconsin-Madison magazine describes their bacon-curing class: "The class observes how to add flavor using an injector machine, a method that replicates the results of older and much slower practices of dry curing. The pork belly moves along a conveyor belt beneath a row of pumping needles connected to hoses that deliver water and a foamy mixture containing the liquid smoke. While the smoky smell is almost overpowering, there’s no smoke anywhere."
Yum! Just think about it--when did you last see bacon that looks like this in a grocery store? I assure you, smoking involves heat which partially cooks the bacon, so if your bacon is pink and raw-looking, it has more likely been poked than smoked!
Once the bacon was cooled, I packaged it with our Vacmaster Pro. I love using the bags with a ziploc on one end because that way you can remove the bacon, slice some off and return it to the fridge.
After marking the packages with weight, wood flavor and date, we put them into the freezer.