Umai Dry VS Regular Casings

[ddrian]

Can we start a discussion about the UMAI Dry system for making salami and other tubular meat sticks?

I do not understand the HIGH cost of this item and how it differs from traditional methods.

Also If I am missing the point here let me know. 

From what I have read you just use their instructions and vac pack the item, cure it in the fridge and BOOM all done. Can you cold smoke it - Umai that is?

Is there not a method that can be used to do the same thing without the HIGH cost of the casings? If so what would the ingredients look like.

I want to make East Coast - Italian Spicy curl up on the pizza type Pepperoni.

I see several process that use hot smoke.

Then I see others that use a curing box and long cure times with number 2 cure.

What about a fibrous casing ?

Is it the same thing. Can you use the Umai process to make the PEP?

nepas  and many others Rock out some pep from what I see !!!!!

Thanks for the Support!