At Gehring’s Meat Market in St. Lawrence, Wisconsin, tradition runs deep. But in today’s competitive meat market landscape, tradition alone isn’t enough — you need products that stand out, drive traffic, and deliver consistent profit.

For Ben Gehring, investing in the Pro Smoker Reserve 100 Dry Ager wasn’t about adding equipment. It was about elevating craftsmanship into a measurable business advantage.

And it paid off.

Gehring’s dry-aged capicola won Grand Champion in Cured Specialty Meat Products at the 2025 American Cured Meat Championships (ACMC), one of the meat industry’s most respected competitions, held during the American Association of Meat Processors (AAMP) Convention.

Consistency That Wins — and Sells

For meat processors, consistency is everything. Every batch must perform. Every product must justify its case space.

"The humidity and temperature stay very consistent," Ben explains. "It makes it a lot easier to continuously make a consistent product."

The Reserve 100 gives him: 

• Precision temperature and humidity control
• UV lighting to promote healthy aging
• 50 lb. capacity in a compact footprint

Ben needed something that fit his limited space but still delivered meaningful output. The Reserve 100 hit that balance — large enough to drive revenue, small enough to fit seamlessly into his store.

No guessing or babysitting. Just repeatable results.

It Doesn't Just Age Meat, It Creates Customer Interest

One unexpected benefit? The cabinet became a sales tool.

"People see the product in the chamber," Ben says. "It sparks conversation, and it helps our business in more ways than one."

Customers are drawn to the authentic process. They ask questions. They try something new. They tell friends. 

In today's retail environment, differentiation matters more than ever, and a dry-aging cabinet can set your business apart in all the right ways. It elevates your premium offerings, adds striking visual impact to your sales floor, and builds credibility and trust with every customer who walks by. Most importantly, it reinforces your reputation as a true meat craftsperson. A dry-aging cabinet isn't just production equipment — it's a powerful marketing asset. 

A Smart Investment That Pays For Itself

For many meat market owners, the first question is simple: Will it pay off? In the right program, the answer is yes — quickly.

In as few as three dry-aging cycles, the Reserve 100 can cover its cost when used for premium primal meats. Within 12 weeks, the unit can move to profit generator.

While returns vary depending on product mix and pricing strategy, the opportunity is clear:

• Higher retail price per pound
• Premium product positioning
• Expanded charcuterie offerings
• Improved margin per batch

Ben needed equipment that made financial sense for his space-conscious operation. The Reserve 100 delivered both performance and return-on-investment.

The following example shows a simplified return on investment scenario for a dry-aging program using the Reserve 100. The numbers reflect common pricing and yield estimates seen in independent meat markets and specialty butcher shops, and they illustrate how quickly a well-run dry-aging program can begin generating profit.

Example Dry Aging ROI Model

Run The Numbers for Your Own Business

Every meat market is different. Pricing, product mix, and batch size all influence how quickly equipment pays for itself.

The example above illustrates one possible scenario using typical meat market pricing. But the real value comes from applying the model to your own operation.

To make that easier, we built a simple calculator that allows you to enter your own numbers—fresh meat cost, retail pricing, load size, and aging time—to estimate how quickly a Reserve 100 could move from equipment purchase to profit generator in your own shop.

Try it for yourself HERE

Understanding the Key Variables

Weight Loss vs. Trim Loss

• Weight Loss: Moisture lost during aging (typically 8-15% depending on aging time).
• Trim Loss: The dried outer crust removed before sale (typically 3-5% for bone-in cuts).
• Both losses reduce the final sellable yield.

End Load Calculation

• End Load = Fresh Load x (1 - Weight Loss % - Trim Loss %)
• This represents the actual sellable product after aging.

Energy Expense

• Energy cost is shown as an optional assumption.
• By default, it is not subtracted from the margin, matching common industry ROI calculations.
• You can toggle it on for a more conservative estimate.

Yearly Projections

• Assumes consistent cabinet loading and pricing.
• Based on 52 operating weeks per year.
• Results will vary depending on product mix, aging schedule, and demand.

Built for Growth, Not Just One Product

After winning Grand Champion with capicola, Ben didn’t stop. “I’m currently working on a guanciale,” he says.

Guanciale — a traditional Italian dry-cured pork jowl — requires precision, patience, and environmental stability. The same cabinet that produces an award-winning capicola now supports product expansion without adding complexity.

For meat markets looking to expand into charcuterie, introduce seasonal specialty items, increase premium case offerings, and compete at an AAMP-level of quality, The Reserve 100 delivers the control and confidence to make it happen.

“It’s nice to know I can trust that cabinet to continuously make the product I’m looking for,” Ben states.

Tradition Strengthened by Technology 

Gehring’s success story reflects what happens when heritage meets reliable innovation.

The Reserve 100 wasn’t about replacing craftsmanship. It amplified it.

It’s a performance tool and a profit tool. In the hands of a confident meat maker, it can also become a championship tool.