Why the UMAi Dry Bags versus a Synthetic Casing?

[Thea]

Hello.
Jim is no longer around, but let us try to answer your question. First off, if you want to rapid response from us, please contact us through our new Help Center, umaidry.com/help
Second, UMAi Dry® is designed to be a single layer of protection for the meat. Any intermediate layer is going to decrease the rate of moisture loss, increase the likelihood of potential contaminants, and basically alter the process to the point that we cannot predict what success you might have with such an adaptation.
Collagen sheets have their own application, as do natural casings, and cellulose sheets. We recommend they not be used in conjunction with UMAi Dry.
Also, in our experience, whole muscle meat will not rip apart when done drying, so no structural support, such as you describe, seems justified.
Hope this helps.