This is a great thread, full of good info, and everyone is being nice :)
This topic, however, has stirred some controversy in the past...ya'll might want to check out these posts for an interesting take from bbally:
He's a respected otbs member and appears to have been dry aging beef for more than 25 years.
His assertion is that you can't dry age beef at home and he makes some good points.
I haven't seen him bust into the fray in the last several dry age discussions, but bbally--if you're out there and I misstate your view, feel free to step in!
He says that meat that has been process (cryovac, etc) has been treated/sterilized/whatnot thus making it impossible for meat of this type to undergo the proper enzymatic and chemical changes inherent to true dry aging.
I have been 'dry aging' (though bbally is saying that's the wrong term) for several years--and it tastes GOOD
In the end, however, I think bbally knows more about this than I do...I believe what I'm tasting is prolly, primarily a product of dehydration rather than what has traditionally been referred to as dry aging.
I don't use the dry age bags, after reading up on them, they don't seem worth the expense for a guy like me with a dedicated fridge, etc...
What I would like to see...is for bbally to invent a process by which people like me can perform true dry aging from previously cryovac'd meat...maybe a wash or something to encourage proper bac-t action--you out there bbally? Will little guys like me ever see anything like this? Is it even possible?
btw...thanks for the info JJ...the need for excellent Sanitation and Safety cannot be overstated!!