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JimHi Mango,
Welcome to the Forum. While we have never tried using a combination of hog casing and UMAi Dry, someone else on this Forum has and it looks like it worked:
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3125-dry-aging-in-bags-using-pig-cassings
Basically we did not see any benefit to doing this, however if you are looking for that natural casing “snap”, this may be a way to do it. If you try this, please let us know how it worked.
As for the Guanciale, it is a slam dunk with UMAi Dry. Here is another post from this Forum:
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3032-guanciale#3655