This is my first time using these bags for fermented and dried meats so I'll document it up to the finish line. Yesterday I ground about 9 lbs of pork shoulder through the largest plate in my grinder and mixed 4.4 lbs with the Soppressata spices and 4.8 are waiting for the Chorizo spices (I'll explain why). So I'll admit I didn't research the use of the newest addition of zip ties to this system to well. I cut 6 lengths of casing the same size and sealed off one end to create the expected length of the casings. I had no idea what each length would actually hold, so I just made them even. Turns out I only got to use 4 of the 6 because of some issues. So I'll just say for anyone reading that the new system that doesn't use the VacMouse and only uses zip ties is much different. So after I stuffed 4 logs worth, all you apparently all you have to do is twist it really tight and use the tie wrap to close the opposite end. This is the part where I goofed and I thought you'd need to vacuum, seal, and then tie wrap (wrong!). This is where I lost 2 of the pre-cut casings because had to put some meat back into the stuffer. With that said, the process took MUCH longer and was MUCH more frustrating than I'd originally hoped. It took far to long so I don't think I could have mentally taken another round. However, now that I know how to do it, it should be very very simple. I only ended up spicing and stuffing the Soppressata and the meat for the Chorizo is sitting in the fridge already ground still. It'll get spiced and stuffed and hung tonight though. Here's a shot of the mixed meat with the culture and all spices. Also one of the pictures is last night and 1 is of this morning. The meat is already turning a nice red color, so things are looking as they should it would seem. They'll sit here for 48 hours and then off to the fridge for drying. I'm very hopeful at this point. BTW, I used the recipes straight off of the Dry Bag Steak website. If these go well, I'll definitely be doing other stuff. Also, I did some thinking on this and this kit cost me $20.50 (50mm size) and it should stuff about 25 lbs. Considering 35% weight loss of all meat stuffed, you could expect an approximate weight of the finished total product to be about 13 lbs of salami. That's a little over $1.50 a lb for a dry aged product that can be done in your fridge. I know it seems like it's on the pricier side when thinking of casings, but considering you pay $6-$10 for 6 oz of salami decent salami at the store, this sounds like a win to be. Time will tell though. Also, they are hanging in my bathroom, so you really DON'T need a chamber.