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Here is another way to fix your problem. Cut your UMAi bottom seal off and cut the tube and lay it flat.
Roll your meat into the required diameter and roll this in the UMAi flat plastic. Don’t overlap more than 1/2″
Tie the ends and place it in a small diameter piece of stretch netting.
Lay it flat on a wire rack to dry in your kitchen fridge or hang it when the meat has stiffened up.
I don’t even vacuum the bags anymore when I make Coppa and/or Bresaola. I use the above method.
I you cut the largest plastic bags carefully and work out your sausage diameter, you will have economical
casings. Just don’t overlap the plastic a lot.
I do this all the time with success.
Get stuck into it.