Peter Nauer – Schweiz

Hello dear DRY AGER friends

my hobby are Scottish Highland cattle and everything tastes great. Since February 2016 I am the proud owner of a DRY AGER.

First I smoked pork meat and mature 2 months in an oven at 75% humidity and 9°C temperature. The result is perfect: nice evenly through matured.

www.pn-hausbau.ch/