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Dry aging -moisture control?

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gmac
gmac Posts: 1,814
in Beef
I have a stainless commercial beer fridge with three doors that I bought from a local bar that was going out of business. I use it for lagering and storing my home brew kegs. But, it's pretty big and with the major BBQ season coming up, I was wondering about putting one of the racks back in and trying to dry age some beef, maybe a NY Strip (whole loin) or a rib section if I can find a good deal on one. My question is, do I need to do something special for moisture control? Or is it as simple as putting it on the rack. A friend tried something similar in a modified freezer and had moisture issues but since this is a fridge, would it be already vented accordingly?
Mt Elgin Ontario - just a Large.
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