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I know the traditional methods to dry age, but I don't think I'll rig up the garage fridge that the meat is in to get the temp constant, which is paramount for supreme quality aging. Close with some temp fluctuation is good enough for me. Probably won't buy cheese cloth either, but I will use an all cotton cloth removing after a day or two so as to keep it from sticking. I may use a salt block, not sure yet.
From what I gather, most don't deviate from the norm, and I can understand why. It can be an expensive mistake. But this CAB cost $5 per lb, so I don't have any qualms about things not turning out perfect. I would if it were prime though.
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83 944
91 FJ80
84 Ram Charger (now gone)
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