Dry aging beef?

[T.G]

Sorry - forgot to explain why the "huge blocks of salt" are worth mention. Besides working as a desiccant to some extent, they have a sterilizing effect on the air (the air in salt mines is nearly sterile). This will play a major factor when leaving a slab of raw meat exposed to the air (typically laden with mold spores and bacteria) for an extended period of time.

I don't know if you could duplicate this in a home refrigerator. Maybe a few 4lb boxes of ice cream (rock) salt in open trays. Maybe. One of which would be in the aging container with the roast. Big problem here is that virtually the entire airspace of the refrigerator changes out when you open the door, it takes awhile for the salt to do it's stuff. It might never get a chance if you open the fridge a lot.