Collection: Curing & Dry Aging Wild Game at Home

Air-dried moose. Wild boar prosciutto and pancetta. Venison bresaola, and biltong from your own backstrap. Some of the best cured meat in the world is made by salting it and hanging it up — and it starts with an animal you already have.

Aging changes game more than most people expect. Hung properly, the meat relaxes and the flavor deepens — tender where it was tight, rounder where it was flat. It is a different piece of meat from the one you'd have eaten fresh that week, and it costs you nothing but time and somewhere cool.

Your Meatdryer hook does both jobs. It counts the aging days, reads the temperature and humidity around the meat, and — if you're drying it into a bresaola or a prosciutto — weighs it the whole way down so you know when it has lost enough. The app carries the recipe.

No experience required. A cellar, a garage, an unheated shed, an outbuilding — what you can hang, and when, depends more on the cut and the season than on the room.