Caso Dry Ager 63

[philipc]

Hi

I’m looking at purchasing a dry ager, predominantly for Charcuterie.

I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me.

However, I’ve really struggled to find any reviews, information on this and if it’s really any good, issues etc so does anyone have any knowledge/experience of these?

This is the product (I’m based in the uk btw)

Caso Dry-Aged Cooler

High quality dry aged cooler.

www.wineandbarrels.co.uk

Thanks

 

[Schwarzwald Metzger]

Hi

I’m looking at purchasing a dry ager, predominantly for Charcuterie.

I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me.

However, I’ve really struggled to find any reviews, information on this and if it’s really any good, issues etc so does anyone have any knowledge/experience of these?

This is the product (I’m based in the uk btw)

Caso Dry-Aged Cooler

High quality dry aged cooler.

www.wineandbarrels.co.uk

Thanks

Late post, but I too have noticed that mot a lot of people have gotten into the world of dry aging..... I've had my eye on a Dry Ager for a while.... They are fairly simple to construct yourself, but I plan on buying the brand Dry Ager, made in Germany and come in two sizes.... Wait until holidays to purchase... Last memorial day they did a 50% off sale.

 

[philipc]

Thanks, yeah I did like the look of that and really like the look of it but price tag was a bit high for me. Purchased the Caso, seems okay so far but it’s not very configurable and the readouts seem different to the other InkBird thermometer and humidity readouts!

 

[Schwarzwald Metzger]

Thanks, yeah I did like the look of that and really like the look of it but price tag was a bit high for me. Purchased the Caso, seems okay so far but it’s not very configurable and the readouts seem different to the other InkBird thermometer and humidity readouts!

I would love to hear what you have in it. Dry aging is fascinating.

 

[philipc]

I would love to hear what you have in it. Dry aging is fascinating.

So far, I’ve cured a pancetta, pork loin and just have a hand of pork drying. Just getting into dry aging and charcuterie so all very easy stuff so far.. just trying to source quality fresh meat so trying lots of different butchers around me and bending their ear - still surprises me that some don’t really know what their meat is fed, treated etc.

 

[Schwarzwald Metzger]

So far, I’ve cured a pancetta, pork loin and just have a hand of pork drying. Just getting into dry aging and charcuterie so all very easy stuff so far.. just trying to source quality fresh meat so trying lots of different butchers around me and bending their ear - still surprises me that some don’t really know what their meat is fed, treated etc.

I hear you brother. It's hard to find a butcher that takes pride in their product... Going direct to local farms may help.