The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Guanciale and Fermented Sausages › Guanciale and Fermented Sausages
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:
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: