Make Biltong at home
Biltong - The South African Classic Mikkel Borre is a Danish cook, butcher, and sausage maker with deep roots in traditional food craft — trained in restaurant kitchens and at...
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GöranA whole new dimension to the hunting experience – now I can craft my own charcuterie and make the perfect cuts for every recipe.
TorMy first homemade charcuterie was a dried roe deer heart – a hit with the whole family and really fun to learn something new!
MommaGot a Meatdryer from a friend. Once I finally started it up, I immediately regretted not doing it sooner. It’s very easy to use and the results were far beyond my expectations.
MASTER A TRADITION
EAT LOCALLY PRODUCED
AVOID TOXIC INGREDIENTS
SAVE MONEY
Discover the timeless craft of meat curing, drying and aging. Join a growing movement of home chefs reconnecting with traditional food preservation.
Source premium pork belly from your local butcher, wild game from your latest hunt, or grass-fed beef from nearby farms—then transform it into world-class charcuterie.
Store-bought charcuterie often contains nitrates, nitrites, and preservatives—substances that studies have linked to increased health risks, including certain cancers.
A single locally sourced pork belly turned into charcuterie can pay for your Meatdryer hook in one use—compared to buying pre-made pieces in the store. After that, you just keep on saving.