DRY AGING RECIPES
DRY-AGING SAUSAGE, HAM AND CURED MEATS
Fine smoked or dry-aged ham and cured meats taste particularly good when done in the colder months. However, in a dry-aging fridge like the DRYAGER™ you can produce your own sausage, ham and cured meat products any time of the year.
PERFECTLY DRY-AGED PORK
It is no secret that dry-aging is becoming increasingly popular among meat aficionados worldwide. The advantages are clear: sensational taste, remarkable tenderness, and superior cooking.