How to Cure Wild Game: Which Cut Becomes What
From a deer, the world's drying traditions take two things: the hind leg and the loin. From a wild boar they take almost everything — the belly, the jowl, the...
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GöranA whole new dimension to the hunting experience – now I can craft my own charcuterie and make the perfect cuts for every recipe.
TorMy first homemade charcuterie was a dried roe deer heart – a hit with the whole family and really fun to learn something new!
MommaGot a Meatdryer from a friend. Once I finally started it up, I immediately regretted not doing it sooner. It’s very easy to use and the results were far beyond my expectations.
MASTER A TRADITION
WITHOUT GUESSWORK
EAT LOCALLY PRODUCED
NO PRESERVATIVES
SAVE MONEY
Master the timeless craft of meat curing, drying and aging. Join a growing movement of home chefs and hunters reconnecting with traditional food preservation.
Tells you when your meat is ready, dry enough or tender, by combining weight reduction, temperature and humidity measurements. Recipes and skills included.
Source premium pork belly from your local butcher, wild game from your latest hunt, or grass-fed beef from nearby farms—then transform it into world-class charcuterie.
Store-bought charcuterie often contains nitrates, nitrites and preservatives. Make it yourself and you decide exactly what goes in.
A single locally sourced pork belly turned into charcuterie can pay for your Meatdryer hook in one use—compared to buying pre-made pieces in the store. After that, you just keep on saving.