Discover the Art of Smoking

Smoking sausages from the DRY AGER unit

Unveiling the Harmony of Smoking and Dry Aging

When it comes to crafting exquisite international ham, dried meat specialties, and even raw sausages like salami and Mettwurst sausages, the ideal solution for your home kitchen is the DRY AGER® Dry Aging Unit. Yet, certain delicacies demand an additional step – smoking – to attain that perfect flavor and an extended shelf life. This includes recipes like Tyrolean bacon, Black Forest ham, duck breast, game ham, Mettwurst sausages, and kaminwurzen, all extensively detailed in the comprehensive DRY AGING BIBLE. Smoking can be a straightforward process, and here’s a concise overview of common methods along with essential equipment tips.

Recipe for mead sausages from the Dry Aging Bible
Smoked meatsausages from the DRY AGER unit

The Art of Cold Smoking

Embrace the technique of cold smoking, where you infuse flavors and preserve fish or meat using a cold smoke environment of 15-25 °C. This process takes a few days to weeks, and it’s perfect for foods such as bacon, salmon, salami, or Mettwurst sausages from the DRY AGER® Dry Aging Unit. Kicking off is simple: you’ll need a metal smoking barrel (around 30 Euro) and smoking flour available at fishing supply stores. For a more advanced approach, consider investing in a multi-level smoke oven (starting from about 150 Euro). Cold smoking in a barrel is beginner-friendly and can even be carried out on well-ventilated inner-city balconies without causing disturbances. After undergoing several cold smoking sessions, fish wrapped in greaseproof paper remains fresh for approximately 14 days, while bacon, salami, or smoked Mettwurst sausages can last for several weeks in the fridge.

Mastering Hot Smoking

When time is of the essence, turn to hot smoking, where temperatures range between 75 and 110 °C and smoking times span 15 to 60 minutes. This method cooks sausages, cured ham, poultry, or fish from the DRY AGER® Dry Aging Unit while infusing them with smoky flavor. However, the shelf life is shorter compared to cold smoking. Note that raw sausages are not suitable for this approach. Getting started is a breeze: a wok lined with aluminum foil, smoking flour, a few dried herbs, or juniper berries, and a well-ventilated kitchen are all you need. For enhanced results, consider a table smoker oven (starting at 50 Euro). High-quality vertical devices range from 250 to 400 Euro, and more advanced options (around 500 Euro) offer electric adjustments or larger capacities, making them ideal for extended smoking sessions. These ovens are perfect for preparing legendary US BBQ favorites like brisket and pulled pork from the DRY AGER® Dry Aging Unit.

Recipe: Quick-Smoked Dry Aged Beef Filet

Serves 4


  • 800 g Dry Aged beef filet from the DRY AGER® Dry Aging Unit
  • 100 g cherry wood shavings (barbecue accessories)
  • 6 juniper berries
  • 4 tbsp melted butter
  • Pinch of salt and freshly ground black pepper
  • A dash of fleur de sel


  1. Soak cherry wood shavings in 1 liter of water for 20 minutes and then allow them to dry on a kitchen towel.
  2. Line a large wok with aluminum foil and add the shavings and juniper berries.
  3. Cut the beef into thin slices (approximately 3-4 mm), brush both sides with melted butter, and season one side with salt and pepper.
  4. Place the seasoned meat on a grate that can be suspended in the wok.
  5. Set the wok on the stove, tightly secure the lid, and ignite the stove.
  6. Once the wok is filled with smoke, quickly place the meat on the grate and seal the lid.
  7. After 1 minute, remove the wok from the stove and allow the meat to rest in the hot smoke for 5-7 minutes (avoid exceeding this time to prevent bitterness).
  8. Serve the smoked beef sprinkled with fleur de sel, paired wonderfully with sweet and sour marinated vegetable salads featuring celeriac, beetroot, yellow beets, or cauliflower.

If you want to know how to make ham or salami yourself in the DRY AGER curing oven, we have another interesting article for you: To the magazine article ham, To the magazine article salami.


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