Chef-Guided Charcuterie
Dry Aging Ham, Salami & Sausage with Steak Locker
At Steak Locker, we believe true craftsmanship begins at the source—your ingredients, your technique, and your environment. Designed by chefs, for chefs, our Smart Dry Aging Fridge gives you the power to create professional-quality dry-aged meats and charcuterie at any time of year.
After all, we invented the Smart Dry Aging Fridge—and we hold the exclusive U.S. patent on this technology. This is not a gadget or an overpriced status symbol; it’s a chef’s instrument, built to give you full control over temperature, humidity, and airflow for exceptional aging results.
Why Dry Age Charcuterie?
Charcuterie—like dry-cured ham and salami—used to depend on cold seasonal climates. With Steak Locker’s digitally controlled conditions, you can now create and mature dry-aged meats year-round, anywhere in the world. Whether you’re aging a whole pork haunch or refining wild game salami, our system gives you precision and consistency that old-world cellars simply can’t match.
Core Techniques
- Curing: Apply salt and nitrite to inhibit bacteria and preserve color and texture.
- Dry Aging: Enzymes break down proteins while moisture loss concentrates flavor. Steak Locker automates this process.
- Smoking (Optional): Add flavor without cooking (cold smoking), or partially/fully cook with warm or hot smoking.
- Hygiene: Sanitation is critical. Clean tools and surfaces are non-negotiable in professional curing.
Dry Aging Timelines
- Salami: 2 to 12 weeks depending on type and thickness.
- Ham: Small tenderloins may take 10–14 days; whole haunches may age 3–6 months or more.
How to Make Salami in Your Steak Locker
- Prep: Use pork, beef, or venison. Remove sinew and grind. Chill thoroughly.
- Mix: Blend with back fat, garlic, starter cultures, and spices. Add curing salt. Mix until tacky.
- Stuff: Fill into cleaned casings. Avoid air bubbles. Tie and hang.
- Ferment & Dry: Hang at 62°F / 70% RH. Mist with brine daily for 5 days, then age until firm.
Chef Tip: Add roasted pine nuts, truffle, or Calabrian chili for signature flavor.
How to Dry Age Ham in Steak Locker
- Choose Cut: Use bone-in pork haunch, loin, or coppa.
- Cure: Rub with spice mix and curing salt. Refrigerate 7–14 days, turning daily.
- Dry Age: Rinse, dry, and hang at 46°F / 75–80% RH for 5–7 days.
- Finish: Cold smoke or continue dry aging to taste.
Flavor Tip: Try rosemary, fennel, or juniper in your smoke blend.
Chef-Tested. Patent-Protected.
Steak Locker isn’t just an appliance. It’s a culinary innovation trusted by chefs, restaurants, and charcuterie artisans around the world. Our patented Smart Dry Aging Fridge combines traditional methods with modern precision, giving you total creative control over aging and curing.
📥 Download the Free Dry Aging Guide
Ready to take your charcuterie to the next level? Get our exclusive PDF guide with chef-tested recipes, time charts, and curing instructions.
Explore. Cure. Age.
Whether you’re aging beef, pork, game, or crafting your own line of salumi, Steak Locker gives you the tools to do it right. Join the chefs who are redefining modern charcuterie—one cut at a time.
