I'm going to use the Umai bag, only because the Filetto I made came out excellent and my curing chamber has stuff aging and I don't want to mess up the temps & humidity.
I know Umai / Dry Rim, well gonna try a suggestion from Bob K, who told me after meat is done, repack it in a food saver bag and place in the refrigerator for a week.
I 'll keep you posted
So here is my pork loin I got this morning.

Got it all trimmed and seasoned with the salt & cure.

Then put it in the netting, only because trying to create a rounder shape.

Now food saver sealed and into refrigerator for 10 days.
