Dry Aging 101

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Pro Tips

DRY AGING 101

Apr 11, 2024

Dry Cured Chorizo

Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we us...

Feb 20, 2024

Bresaola

A great charcuterie for beginners, Bresaola is an Italian air-dried beef, commonly made from lean eye of round, loin or venison. The round is rubbe...

Feb 12, 2024

Homemade Capicola

Capicola (also spelled Capocollo, Coppa, Ham-Capocollo) is a dry cured whole muscle meat typically made from the coppa muscle of pork. Located betw...

Aug 31, 2023

Thermal Processed Dry Aged Charcuterie

Making homemade charcuterie is easy when processed in your Pro Smoker Smokehouse. Follow our general guidelines for aging fermented and processed s...

Reserve 50

Dry aging at home has never been easier or safer.

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Locking Mechanism

Our easy locking mechanism allows you to display your dry aged meats without fear of accidental door openings or exposure.

Always Visible Digital Display

Monitor your cabinet environment without having to disturb the aging process with our always-visible digital display.

Stainless Steel Shelving

Easy to clean stainless steel shelves provide ample room and durability for your dry aged meats and cheeses.

LED Lit Interior

Watch the magic unfold as your meat ages. The LED-lit interior allows you to observe the transformation while instantly creating a showpiece in your kitchen.