So after watching more Youtube videos than most people could stand on dry-aging I decided to try. I'm doing the go lb. salt method, as it seems the easiest. The general idea I got was don't over-complicate it and enjoy the results. I bought a 10 1/2 pound strip loin and planned on going 30 days. Got the fridge temp dialed in at 37 degrees on the nose. Anyone have any horror stories to share. Keep in mind I started in an impeccably clean dedicated fridge. Thanks in advance for any comments, both good or bad.