Pro Smoker The Reserve 50 Dry Ager

840454-TR-50

Unlock the art of professional-quality dry-aging from the convenience of your own kitchen. Our state-of-the-art Dry Ager, trusted by industry experts, is designed to provide unmatched results. From dry aged steak to charcuterie, you'll be able to enhance the flavors of your meats and cheeses to levels that rival even the finest steak houses.

Perfect for professional kitchens or avid home cooks, this state-of the-art dry ager is designed to enhance the flavor and texture of your meats to perfection. The advanced technology and innovative features ensure precise temperature and humidity control, ensuring the best possible outcome every time.

The optimal time range for aging meat depends on a variety of factors. As a general guide, use the following:
Fresh Bone-in Beef: 28-45 Days
Smoked Sausage: 21 Days
Fresh Pork Cuts: 14-21 Days
Fresh Fish: 7-14 Days