Applewood smoked bacon ?

[Habanero Smoker]

When you use the  equilibrium curing method, you are using much less salt and you will see very little if any liquid collecting in the bag. If you had expelled all the air from the bag, and the bag is snug against the meat the bag will keep any drawn out moisture in contact with the meat, and the moisture will be drawn back into the meat after several hours. Often if you are just using cure, salt, and sugar, you may find that there will be no need to even rinse the meat off. Your measurements look correct, so you should be fine.