I have disappeared down a dry aging hole and I am loving it.  I managed to get a good deal on a dry ager that i had been drooling over for years and would highly recommend it if you like aged meat.  Here is where I have been over the last few months. First use was to cure sausages after my marathon sausage fest.  Temperature and humidity set at 15C and 70% respectively.  A much safer environment than the area I used to use outdoors, under the eaves. Then we met up with @Braai-Q a