I made Spanish Chorizo using the 50mm Umai casings and their recipe. I cured the sausage for 2 days before it went into the refrigerator for a targeted 40% weight loss. After 6 1/2 weeks it had only lost 38% and I lost my patience so I pulled it out. I cannot comment on the taste as I was too worried about getting sick but the texture was really hard. Much harder than any Spanish Chorizo I have bought before. It is now in vacuum sealed and back in the refrigerator to rest. I followed the recipe, adjusted for the amount of meat I used, except for substituting some hot paprika for a little of the sweet. I have read somewhere on SMF that the moisture will redistribute and the texture will improve over a few weeks but it is really hard. Any thoughts would be greatly appreciated. I will post some pics. Okay in the middle of writing this post I got frustrated, pulled the chorizo out of the vacuum bag, sliced it up and boy was I wrong. It’s really good and after a couple of days resting the texture is improving. Cannot wait to try in a few weeks. I think the Umai recipe came from the Marianski book. Next time I make this I will double or triple the garlic, oregano and black pepper. The hot paprika was barely noticeable so I will increase the proportion of hot to sweet. Bottom line is the Umai bags worked well and the chorizo is delicious. The process was fairly easy. I can’t wait until my pancettas are ready. Prosciutto next!