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Welcome to the forum. We think there isn’t a reason to use natural hog casings when making dry cured sausage with UMAi Salumi. You can make casings, that is the purpose of UMAi Salumi. I believe there is a post on this forum that describes what you are asking, which is stuffing the meat into a natural casing and then sealing it into UMAi Dry.
Let us know what your thoughts are.