Originally Posted by
spazola
The umai sausage bag works like a sausage casing, no vacuum with this. I just stuffed the casing like normal.
I think the bags are semi-permeable so they control the rate of evaporation. After a few days of letting the starter culture bloom I hung the salamis up in the fridge.
This is the first time I have made any kind of fermented sausage. I got the umai sausage kit for Christmas.
I had been reading about making fermented and dried sausages, but did not want to mess with making a curing chamber.the umai bags seemed like a good way to test the waters.