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Hi Railroader,
That is a great question. Marianski’s book refers to conventional sausage casings like natural, fibrous, collagen. These sausage casings allow very high moisture release, so humidity is a bit more important variable, it has to be high enough to prevent the outside of the sausage from drying out during fermentation and initial drying. UMAi Dry releases moisture at a bit slower rate thus allowing for making dry sausage in lower humidity environments. UMAi Dry has been tested and proven to work in regular household fridge environment.
You can see accounts of this from various posts on this forum.