I remember my uncle aging beef. He would hang the whole carcus in an apple cellar. He would check it for mold or "Fuzz" as he called it. That was 40 years ago and the taste of that meat, whether it was steaks or hamburgers, sticks with me today. It was the absolute best I ever ate. Now, it was "gamy"! Some would call it rotten or bad, but I called it delicious. I am sure it took weeks. I am going to check with the local meat market and see if they will dry age me a rib-roast for 3 weeks. If they will I will taste it and go back for longer aging.
