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🥓 Dry Age at Home — SteakAger Charcutier Now In Stock

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Meat Curing Chambers & Dry Aging Equipment for Salami, Charcuterie & Dry-Cured Sausages

A meat curing chamber holds temperature and humidity steady for weeks at a time — the two variables that decide whether a salami dries evenly or case-hardens and spoils. Ordinary refrigerators run too cold and far too dry. These cabinets are built for the job.

Most dry aging equipment on the market is designed for beef, where the target is roughly 34–38°F at 80–85% humidity for 30 to 45 days. Charcuterie needs something different: 53–59°F at 70–80% humidity, held for weeks or months while the fermentation finishes and the sausage loses 30 to 40% of its starting weight. A cabinet built for steak will not do that reliably.

Our SteakAger Charcutier cabinets are purpose-built for curing, with independent temperature and humidity control, air circulation tuned for hanging sausage rather than open cuts, and capacity in two sizes — 9.53 and 13.7 cubic feet. Both handle whole muscle work like coppa and bresaola alongside hanging salami.

Do you need a curing chamber?

If you are making fresh or smoked sausage, no — those are cooked, not dried, and a smoker covers it. A curing chamber is for anything that dries without cooking: salami, soppressata, coppa, pepperoni, bresaola. If you have tried curing in a basement or spare fridge and lost batches to case hardening or mould, the chamber is the fix.

Start with Insta Cure #2 and starter cultures, hang in fibrous or natural dry casings, and control the environment here.

Craft bold flavor. Age with confidence. Only from The Sausage Maker.

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Let customers speak for us

from 18168 reviews
Premium Natural Hog Casings, 1 Hank
Billy Rogers
Perfect clean casing

Perfect clean casing. Uniform length, no whiskers. Excellent product.

Premium Natural Hog Casings, 1 Hank
Natural Sheep Casings 18-20mm
Anonymous
Clean and work every time……

Clean and work every time…….

Natural Sheep Casings 18-20mm
Bactoferm - Flavor of Italy
Anonymous
Just got it for the 1st time…

Actually, I haven’t used it yet but I’m a 2GAAC follower and he uses it, so… But here’s some stuff made with T-SPX…

Bactoferm - Flavor of Italy
Fresh Collagen Casings 28mm
Howard Camardelle
Honest review

These are so easy to work with. Are they natural casings? No.

With that being said I didn’t feel comfortable some polish sausage on the grill and they did what a casing should do….they ate great. Also used smaller version of these for breakfast links. Fantastic.

Fresh Collagen Casings 28mm
DrySteak Wraps for Dry Aging Steaks
MARK KRATZ
Easy to use and apply

Easy to use and apply. Easy to follow instructions. It will be three more weeks to see how it worked.

DrySteak Wraps for Dry Aging Steaks
Fresh Collagen Casings 22mm
Howard Camardelle
The fresh collagen is a game changer

The fresh collagen is a game changer. Cased great and my breakfast links fired up perfectly. They ate as well as any commercially cased sausage I’ve ever eaten.

I’ll be ordering more of this and other sizes.

Fresh Collagen Casings 22mm
25 lb. Sausage Stuffer
Rick
We use this stuffer for processing at deer camp

We use this stuffer for processing at deer camp. Run 5 to 6 hundred plounds through it ever year. Make sticks, balogna and potato sausage with it. Also use it to stuff pack ground sausage into bulk bags. Has performed flawlessly for the last ten years.

25 lb. Sausage Stuffer
The Sausage Maker
Adrien Le Roy

Great customer service and would recommend to anyone!

The Sausage Maker
Bactoferm F-RM-52
Adrien Le Roy

Product had easy to follow instructions and the results came out great! Will definitely keep ordering from here once supplies run low!

Bactoferm F-RM-52
1 lb High Temp Cheese 2 Pack
Howard Camardelle
Excellent product

Excellent product. Variety is good!!

1 lb High Temp Cheese 2 Pack
Pretubed Natural Hog Casings 29-32mm
Owen Lewis
Pretubed casing

Pretubed casing worked out really nice and did the job. Had no casing blow outs and was easy to slide onto the casing horn. Pretube casing are a little spendy but for me worth the fewer steps of preparation from not being tubed.

Pretubed Natural Hog Casings 29-32mm
Pre-tied Collagen Casings 60mm
Chance
When using the smoker I purchased from the sausage maker

When using the smoker I purchased from the sausage maker, I only use sausage maker casings and other items. Just seems right :)

Pre-tied Collagen Casings 60mm
Gold Hygrometer
Anthony Spears
Gold Hygrometer

Hygrometer seems to work pretty good. Easy to read the dial. I haven’t had it very long but first indications is that looks and works pretty good.

Gold Hygrometer
Ground Mace
Cathy Novaresi
Best quality and best pricing

We make sausage as a family for the last 47 years! Over the 10+ years we have only purchased our spices from Sausage Maker. They have the best pricing and more importantly, the best quality.

Ground Mace
Natural Beef Middles Casings 55-60mm
Gary Ronald
I use for smaller sausage!

I use for smaller sausage. Mainly Calabrian Soppressata

Natural Beef Middles Casings 55-60mm