I have done short term, 1 week, Dry aging for several years. I buy a Standing Rib Roast, any beef roast will work, and wash it, pat it dry then Rub it with Montreal Steak Seasoning but any dry rub will work. I wrap the Roast in Cheese Cloth or a Lint Free Cotton Tea Towel and place it on a Rack in a Plastic Container, I like the fish tubs that Fish mongers throw away, they are like big tupperware. I put the whole deal on the bottom shelf of my refrigerator and let it rest, uncovered, for 5-7 days. I change the Wrap every 2 days. For this amount of time I have not gotten significant drying where I had to trim anything and with the Salt in the rub I have not seen mold. I am trying it this year without the Montreal to see if there is a difference as to when the Rub is applied. The further research I have done shows that the Dry age Bags let you do even longer ages but trimming will be necessary...Hope this helps...JJ
