Here is an email we just got from a customer that is related to your question:
I recently stuffed a salami mix into natural hog casings, then I cold smoked them. Next I vacuumed sealed them in the umai dry casing. they dried and turned out great this way. If u like your sausage smoked, this is a great way to make a smoked, dry cured salami with a traditional natural casing. They did take a little longer to dry this way as I expected they would.
