The nice thing about the Umai process is ya don't have to worry bout hanging or a curing chamber (don't get me wrong, I'd like to have a chamber & plan on it someday). Ya vac pack the meat with the spices & cure for 2 weeks, then transfer the meat to the Umai bag. The Umai bag allows for dry curing to happen. Just keep in the fridge where it can get good air flow around it until the 35% weight loss is achieved! Here's a pic of my capicola that has probably a few more weeks to go to hit the 35% loss.
