hello all,i like to start to dry age beef in my kitchen,i have fair experience in making prochutto and salamis,for all i see online,they just place the beef on wire rack and let it dry,my question is- can you rub it with salt,just like prochutto,than after few days wipe the salt out and let it dry,the salting,logically will inhibit bacteria growth and help in flavor development.anybody try it,or have opinion,thanks.