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YOUR DRY AGER
BASIC OPERATION
For expert tips or questions, have a expert whom you trust inform you about dry aging.
Selecting Your Meat
• Only use high quality meats that have been handled based on high food safety standards.
• Use the freshest possible, bone-in meat for dry aging. Avoid dry aging meat that is already
more than 2 weeks old.
• Bone-in cuts are better for dry aging as they reduce excessive moisture loss and
help protect the meat.
• To minimize weight loss during the aging process, use meat with a thick layer of
fat. Do not trim fat cap from the meat before aging. The fat cap will help protect the
meat as it ages and helps with yield.
• For true dry aged beef, talk to your local butcher about getting un-aged cuts or "green
meat" for your ager. "Green Meat" is meat that has been freshly butchered and not aged.
Preparation
• Wait for set temperature and humidity
ranges to be met inside your dry ager
before adding your meat.
• For ideal aging results we recommend
the following setting: temperature
36°F (2°C) / air humidity 75%-80%.
• Pat your meat dry with clean paper
towel before going into the ager
• Do not season meat before aging. Let
the aging process do the work. You only
need to season the meat before cooking
• Be sure to mark or label your cuts of
aged meat to keep track of time and
yield weights.
• If using frozen meat, defrost fully
before adding to the dry ager.
• Carefully ensure that the stainless steel
shelves and/or hanging rack for the
butcher hooks is correctly locked into
position before you place meat on it or
suspend meat from it.
• Always clean and sanitize racks
and chamber before each use.
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Pro Smoker®: Owner's Manual - Reserve 300 Dry Ager
Typical Aging Time
The optimal time range for aging meat
depends on a variety of factors. As a
general guide, use the following:
Note: The longer you allow the meat to
age, the stronger the aroma will be.
Fresh bone-in
28-45
beef cuts:
Days
Smoked
30 Days
Sausage
Fresh Pork
14-21
Cuts:
Days
• For full instructions and recipes,
visit www.pro-smoker.com.
Best Practices
• Avoid opening the door as much as possible. Opening the door forces the dry ager to work
to restore the temperature and humidity after closing the door. Opening the door also
creates an opportunity to introduce bacteria.
• Keep the UV light running at all times. The UV light will not keep the meat clean from
bacteria, but it will help keep the air circulating in the chamber sanitary.
• Check the meat regularly for the presence of bacteria and ensure dark and dry patches of
meat are removed before consuming.
• For optimal dry aging conditions, air circulation around each piece of meat is necessary,
avoid overcrowding of meat and sausage within the cabinet.
• Fill the chamber - The dry ager performs better when the chamber is moderately full.
A less full chamber could lead to over drying and lower yields
• To remove a stainless steel shelf, first remove the meat. Use gloves which are suitable for
contact with food. Lift the stainless steel shelf upwards and the gently pull it out.
• If using racks, place the meat bone side down onto the rack
• Clean and sanitize racks and chamber in between uses.
WARNING
Failure to follow proper food safety procedures can lead to spoiled food product,
damage to the appliance or food borne illness.
Food Safety Procedures
• Only use meat which is suitable for refinement.
• Wear gloves which are suitable for contact with food if you touch the meat and the metal
shelves or meat hooks.
• A potential hazard of dry aging is bacteria growth. Make sure to practice proper food
safety procedures when handling the meat and equipment.
• Talk to your butcher about best practices when it comes to food safety and dry aging.
• Once the aging process has been completed, dark and dry patches of meat must be
trimmed and removed before cooking.
• Do not consume any food that has visible mold, unusual smells, or other potential
contamination
Exemption From Liability:
The manufacturer will not assume any liability for damage to refrigerated products,
not even in the event of a fault in the equipment during the guarantee period. The
manufacturer will also not accept liability for injury to individuals resulting from
improperly stored products which are subsequently consumed.
© 2023 Pro Smoker
pro-smoker.com - Phone:
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1-800-874-1949
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