Dry aging beef?

[jonumberone]

This got derailed a bit by a busted furnace and emergency surgery for my dog.
This morning I braved the cold and snow and returned home with 18.39 lbs of choice cut beefy goodness.
The delay will force me to age only 25 days instead of my intended 28.
I still feel this is long enough to get a feel for the process and to use as a barometer for longer aging periods.

Here's what we're starting with



I plan on updating every 3-5 days with pics if any one is interested
Thanks for everyones help and input!