Smoking dried sausage

[Jim]

UMAi Dry® will let some smoke through, but you will not get the distinct smoke flavor that you would using a natural or collagen casing. If you want real smoke flavor, go with natural or collagen casing.
We don’t recommend smoking in UMAi Dry® due to a possibility of “grease out”, casing releasing from the sausage too soon and letting fat run. This may impede drying and cause other issues. Our recipes need to be robust enough for all skill levels and most conditions, they utilize minimal equipment that most people already own.