Differance

[kit s]

Ok so I have heard on this forum more than a few people who have used the umai casing and think they are the cats meow. What makes it better than the collagen or natural?
kit

 

[pit of despair]

Kit,
You may be comparing apples to oranges. The Umai bags are for drying cured meat in a refregerator. Collagen and natural casings are for general sausage making. Collagen used for sausages or sticks you want to have a snap to it (think slim jim) natural hog or sheep intestines for brats and keilbasa. I haven't tried the Umai bags yet but have researched thier website and on my to do list.
Teddy

 

[bregent]

AFAIK, Umai casings are not a substitute for collagen or natural casings. They are for dry and semi-dry sausages as they allow moisture and air exchange, like fibrous casing.

 

[kit s]

Ok...got that...but now can I ask what they used to use way back when they made salami and other dried sausages?
kit

 

[chopsaw]

Ok...got that...but now can I ask what they used to use way back when they made salami and other dried sausages?
kit

Umai casings work under refrigeration so you don't need perfect conditions to dry the sausage .
Hog casings and beef bung hung in a barn with a smoldering fire in a barrel is how my buddy does his deer sausage .
At the right time of year .

 

[kit s]

Ah ya I see that.