Homemade Sausage Making

I have been gifted umai bags. Can I ferment and dry them exactly as I would my traditional salami. The info given is vague other than 68 degrees during ferment and then into the fridge. I was thinking of fermenting and drying with them same temp and humidity as I normally would.

You can ferment them the same way. As for drying they are designed to work best in a low humidity ,low temperature environment. Drying slowly in a traditional chamber at higher temp and humidity usually causes a lot of unwanted mold growth under the casing.

I will echo Bob here. Use umai only at fridge temps in low humidity. I experimented by putting a couple of umai bagged salami into my curing chamber and they actually spoiled and were inedible.