Hello Patrick,
Welcome to the forum. UMAi Dry allows you to ferment and dry sausage in less than ideal conditions, that is its advantage over other types of casing. We recently had a customer write to us and suggest that a fireplace is a good fermentation area. Below you will see the picture he provided. Basically any space that is away from direct airflow and is reliably maintained at temp higher that 65F can be used to ferment he sausage. The higher the temp in the space say 75F, the faster the sausage will finish fermentation. We used a unused oven to ferment successfully.
Fermenting in a fireplace:
Fermenting in an unused oven:
