My first experience using these to make soppressata turned out well so next up is pepperoni. Using the smaller (30mm) bags this time. Made half the UMAi recipe to see if I like the seasoning. Beef and pork mixed waiting for spice mix. Spices, cure, and Bactoferm mixed in. UMAi bags ready for stuffing. This is after 2 days of fermenting at room temp. Already getting a reddish color and starting to shrink. One more day, and then in the fridge to dry. Gonna shoot for a 40% weight reduction.