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What are you going to cure and dry. I bet it’s either a Coppa , Loin or a Bresaola. I usually part seal the vacuum bag so it’s easy to massage the meat. When you vacuum the UMAi bag, do put it in some stretch netting to circumvent the bag from parting from the meat at a later date.
You’ll be surprised how good the taste is and how easy it all is.
Have you heard of “Equilibrium curing” Google it, suits the above applications rather well.