I am going to compare using the DRY-AGER® meat maturation cabinet versus a traditional walk in fridge (or any of the internet prophesised salt block or domestic fridge method), to a road trip from Johannesburg to Cape Town… Let’s imagine me in a fancy air conditioned luxury V8 SUV and you in a family sedan with 1300cc engine and no air conditioning… We will both reach Cape Town, but my mood and appearance will be significantly different from yours.

The same is the case with ageing in a DRY-AGER® versus ageing in a refrigerator manufactured to only keep food cold.

The reason why you don’t want to make your own meat maturation unit like the internet “so wisely teaches us about” – you must have seen those websites that tell us we can retrofit de-humidifiers and use salt to remove moisture from the atmosphere in the space we are using. And they advise to even fit UV lights to “kill” bacteria – BUT what they don’t tell you is that all you will be doing is drying out the meat and removing the taste and moist texture which is so important for the assessment of quality. They also don’t mention that the hard skin formed by the oxidisation will be pronounced and this combined with excessive weight loss would see you lose up to 50% of your already expensive steak. Or that the chances of mould if you follow this route will become part of the flavour profile with Age your venison Age up to 100kg venison with the DX1000 Premium S some serious funky mature cheese smells, and this is certainly not a solution you want.