As thea said yesterday and I quote her:
Most critical to creating an optimal dry aging environment is a frost free refrigerator with excellent air flow and placing your DrybagSteak bonded piece of meat on an open rack in a location in the fridge where it will have the very best flow of air around the entire surface, top, bottom, sides. The biggest problems actually come when folks use the old beer fridge or the dorm fridge because they simply do not have good air flow. Also, ironically enough, the family fridge that gets opened and closed may create a "better" environment because it is always triggering the fan and refrigeration, cooling and circulating the air more frequently. You will have good results with good air flow and proper storage temperatures for perishables--32 to 36 degrees. No additional equipment or fuss is really necessary. Honest
Actually I place mine on the bottom shelf at the back and then store jars of pickles etc in front and you don't even see it! Good luck convincing "she who must be obeyed"!
