I made some dry flat pressed soppresatta and salumi using UMAi bags. I both were Poli recipes. These recipes were done between 07/14 and 11/14 Here is the flat Sopp. Properly mixed and cured. I used T-SPX. The sopp i pressed flat and fermented at 80* for 48 hours. Weight notes. Here is the Salumi. Just bout the same process as above.