If you're like me and don't have a good drying chamber, these bags might be your answer. I made an 8 pound pancetta over 5 weeks...by far better results than I've had trying to dry it by hanging. I also made two filettos from pork tenderloin. I think it came out perfect...I lost 35% weight in about 2 weeks.
It's a lot better for me to be able to do this work in the refrigerator. I don't have to worry about botulism with the frig at 37 degrees. No white mold will form, but that's okay with me.
These bags are not cheap, but neither is wasting meat or buying quality professionally cured meats. My plan is to buy some acorn finished pork this fall. They want $4.40 per pound before butcher's cost. I feel a lot better about my chances for charcuterie success with these bags.