I got some Umai drybags as a Christmas present, and finally got around to using them. I made a Capicollo (or Coppa) from some supermarket pork. It just hit 35% moisture loss today, so I broke open the bag and did a taste test. It turned out really good. The spices are pretty even, though there's a touch too much clove. I'm certain that this suffers from the bland supermarket piggy I used (which is why batch #2 that is drying now is making use of a Berkshire coppa muscle that I got from the local butcher....beautiful piece of meat!) I've got this one sealed back up in vacuum bags to let the moisture even out a bit, but I'm really happy with this attempt!
(https://live.staticflickr.com/65535/47655466662_3676b1ee63_b.jpg)
Have a great weekend!
Rich
Thanks for sharing, I didn't know about the Umai bags, now I have another hobby to add!