Dry aging isn't just for high-end restaurants anymore. With a reliable dry aging cabinet, such as a steak dry ager or meat curing chamber, you can create restaurant-quality dry-aged steaks and gourmet ham right at home or in your business. Here's how to get started.

What Is a Dry Aging Cabinet?

A dry aging cabinet is a specialized piece of equipment designed to control temperature, humidity, and airflow—the three key factors in aging meat. It removes excess moisture from meat slowly over time, enhancing flavor, tenderness, and aroma.

Dry-Aging Beef Steaks

Step 1: Choose the Right Cut

The best cuts for dry aging are:

• Ribeye (bone-in or boneless)
• Striploin
• Sirloin

Make sure the cut has a thick fat cap and good marbling for best results.

Step 2: Set the Conditions

Use your dry ager to maintain:

• Temperature: 1–2°C (34–36°F)
• Humidity: 75–85%
• Airflow: Constant and well-circulated
• Time: 21–60 days depending on your desired flavor intensity

The longer the aging, the more intense and nutty the flavor. A 28-day aged steak is a great 

balance of tenderness and bold taste.

Step 3: Trim and Cook

After aging, a dark crust will form on the outside. This is normal. Trim the crust and cut your 

steaks to the desired thickness. Then, grill or sear to perfection.

Making Cured Ham (Prosciutto or Jamón Style)

Step 1: Select the Right Pork Leg

Choose a fresh, bone-in pork hind leg, ideally 7–10 kg. It must be very fresh and of high quality.

Step 2: Salt Cure

Cover the pork leg with coarse sea salt and keep it refrigerated (not in the dry ager yet) at 2–4°C for about 1 day per kg of meat. This draws out moisture and preserves the meat.

Step 3: Rinse and Rest

After salting, rinse off the salt and let the leg rest in a cool environment for several weeks to equalize the salt concentration.

Step 4: Dry Age the Ham

Now, place the leg into your dry aging cabinet and set it to:

• Temperature: 12–16°C (53–61°F)
• Humidity: 65–75%
• Time: 6–12 months or more

The ham will slowly lose moisture and develop complex, sweet-savory flavors. Check regularly for mold (a light white mold is normal) and monitor weight loss to track progress.

Tips for Success

• Always use fresh, high-quality meat.
• Sanitize the cabinet and tools regularly.
• Don’t rush the process—aging is an art of patience.
• Keep a logbook to monitor time, weight, and flavor development.

Final Thoughts

With a dry aging cabinet, you can turn ordinary cuts of meat into extraordinary culinary experiences. Whether you're a food enthusiast or a professional chef, dry aging your own steaks or ham brings unmatched satisfaction and flavor. Happy aging!