When making dry cured meats in a curing chamber recipes call for protein lined or beef middles for stuffing. I guess this the freedom of a chamber to use what ever casing you want. Whats everyone think about stuffing into a protein lined casing or any other casing of your choice and putting that into an UMAI bag. The UMAI bags are great and very versatile. I just thought this might give you more options. What ever casing you use would have to be suited for use in a curing chamber.