Re:aging pork – specifically guanciale, hams, salami

Not being an expert on the subject but understanding the process, if all your trying to do is drive the moisture out of the meat then the drybag will work just fine. Now if “Open air” drying is an essential part of the process (i.e. allow the meat to develop “Good” mold) then I would think the drybag would hinder the process.

The drybag is supposed to allow the moisture pass through the bag but not allow anything to pass back though in the other direction. So mold and bacteria would have a harder time growning in the drybag system. I’d say, invest as little as you can in a test run and see how she goes. That’s just my humble opinion though.