: Holds up to 50 lbs of meat with an all-copper cooling system, computerized touch screen, and built-in UV lamp. Reserve 50 Dry Ager by Pro Smoker
Designed for high-output restaurants and professional salumerias. Dry Curing Chamber, Easy Built curing chamber buy
: Curing usually requires a range of 50°F to 60°F. Ensure the unit can hold this steadily. : Holds up to 50 lbs of meat
: Offers a heavy 298 lb capacity with UVC sterilization at a highly competitive prosumer price point. Pro Smoker TR-100 Reserve computerized touch screen