BM I checked with my Butcher a long time ago on this very subject and this is what he told be and wrote out for me: First thing he stated was " aging meat at home is not recommended" He also stated that Wet Aging is better and the meat keeps longer.

Dry aging is very expensive and takes a long time. Meat in hung in a very clean, temperature and jumidity controlled cooler for a period of two to four weeks. Moisture is lost from the outer parts of the carcass and the crust which is formed must be trimmed off and discarded.

Wet aging the the meat and juices are vacuum packed in plastic. the meat absorbs more moisture which results in an increase in juiciness and tenderness. Dry aging in much less costly and gives a much longer shelf-life.

Hope this helps a little...