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BobThe foodsaver bags will not work as good as the UMAi bags for salami and you could get bad things happen in the meat with the foodsaver bags.
I believe the question was after drying and Vac seal bags are just fine for storage either refrigerated or frozen.
And Nepas FYI
There are different formulas available in the US sold as Cure #2. For Example:
6.25% nitrite and 1% nitrate. (Sausage Maker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)
The formula you listed is 6.25% nitrite and 4% nitrate which is what most published recipes are based on.