I’m a big fan of dry aged beef and the Steakager Pro 40 gives me the ability to dry age beef at home. We can now have dry aged beef any time and use with any recipe. Use my Affiliate Code GC5 at checkout for a 5% discount on the SteakAger Pro40.

Steakagers standalone Truss Rack is designed to make trussing a full sub primal for loading and securing into your dry ager super fast and easy while keeping your hands clean. The truss rack will also leave a 1.5" imprint on the cut of beef so you always know where to cut your steaks!

I reached out to my social media network with my cry for help to find the right meat grinder… I wanted to up my grinding game for sausage/charcuterie making and well not torture folks while doing videos. The winning vote all around was the LEM. They have different price points and we went for the one that made the most sense for all the grinding I’ve been doing

The KMS MS-10XT electric meat slicer has upped my homemade charcuterie game; the slicing mechanism is smooth, it slices paper thin and it’s pretty easy to clean.

This is my go to chef knife. This is not 100% carbon steel, so it doesn’t rust immediately like my Japanese knives do when I don’t dry them immediately.

I had been using a coffee grinder to grind spices and herbs… when it died I found out there are now electric grinders specifically made to grind spices & herbs… who know?!?! well maybe you already knew since I haven’t looked in a while.

This scale has 2 platforms, where the small platform measures .01 gram increments. This is critical in measuring for charcuterie. The larger platform will be used to weigh larger ingredients, like salt & meat

I like to use 24 gauge butchers twine to truss sub primals/roasts for dry aging. The twine weight will easily hold the roast and not cut into the meat