Dry Aging Fridge or Curing Chamber? Cellar, Fridge, Cabinet
You do not need a dry aging fridge or a curing chamber — you need four conditions and a way of knowing when the meat is done. A cellar gives...
Getting Started
New to charcuterie making? Learn how to set up your Meatdryer, choose your first recipe, and create perfect prosciutto, biltong, or jerky at home — step by step.
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Shop
- Get your Meatdryer with
Butcher Twine, Accessory Hook and Protective Net - Install the App
- Get your Meatdryer with
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Prepare
- Select a suitable location
- Explore our recipes
- Prepare the meat for drying
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Hang
- Start a new session in the App
- Zero the hook (without meat)
- Hang your meat on the hook
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Monitor
- Monitor progress in the App
Before you start
Before using your Meatdryer, ensure the hook has been charged and that you have read the important safety information in the user manual. Install the App and follow the instructions.
Charge your hook
Connect it to a USB charger. It can take up to 2 hours to fully charge, depending on the power output
Install the App
Read the user manual
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Cold smoking is smoking without heat: the meat sits in cool smoke, comes out raw, and tastes of the wood you burned. This is what smoke actually does, why it...
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Curing Meat at Home: How Do You Know When It's Ready?
Curing meat at home takes a cut, some salt and somewhere cool. Not necessarily a cellar, and not an expensive cabinet. Here is the whole arc from salt to slice,...
