I've ordered the Umai bag for trying bresaola. This got me to thinking about whether the dry bags would work on a traditional dry salami with cultures. I've researched - but not bitten the bullet -- on building a dry curing chamber. Is it too good to be true that Umai bags could take the place of the chamber? Has anyone tried the bags on dry salami?
I have, look for my post later as I will be cutting them probably later tonight