Questions concerning bacon curing

I have two slabs of pork belly, each one measuring about 12 inches square. They're both curing in their own 2.5 gal ziplock bag. Total cure time will be 7-9 days. Both slabs have skin on. My questions are:

1. Would there be any difference in flavor if both slabs were placed (doubled up) into the same ziplock bag?

2. If so, should the slabs be switched: top slab placed on bottom woth the bottom slab placed on top at the halfway point of curing?

3. Like buckboard bacon curing, should each slab be turned over at the halfway point of curing?

I always put them in their own bag, so much easier. Then all you have to do is just flip the bag/s once a day till the cure time is up.