Anyone have any experience using the UMAI dry bags to make salumi rather than their sausage casings? It seems like if I formed the salumi product thick enough, I could get a really good seal on an UMAI dry steak bag rather than using the sausage casings (I would use the proper cultures etc...). I would plan to ferment the product in the umai dry bag for the appropriate amount of time before drying.
I have a meat grinder, vacuum sealer and everything I need to make salumi except for a sausage stuffer, which I don't really intend to purchase any time soon.
My ultimate goal is to make some good hard salamis and saisson sec sausage.