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I may be able to help some.
As you know the UMAi bag charcuterie/salami bags are quit different than natural or fibrous or protein lined casings used in Lebanon bologna.
I would not see why you cant use the UMAi bags in place of those casings. The only thing i would see different is the meat shrinking away from the UMAi bag which would give you bologna a slight wrinkle look. You will need to use a Bactoferm agent for the fermenting. The book your referencing is the Rytek book or Maranski. Keep in mind that the UMAi bags should not be used in a smoker so you would need to add either liquid smoke or smoke powder.
I lived 18 years in Lancaster County Amish country and have made both Lebanon and Sweet Lebanon Bologna in my smokehouse.
Hope this helps some.