A retirement home chef convinced me to age my own beef

I used to buy pre-aged cuts and thought dry aging at home was for people with too much time and a spare fridge. Last month I was delivering a custom order to a retirement home and the head cook, a 70 year old woman named Carol, showed me her setup in a walk-in cooler. She had a single ribeye wrapped in cheesecloth and said she just flips it every 3 days for 21 days, no special bag or salt block. She let me taste one she'd aged 28 days and it was nutty and tender in a way I never got from the butcher shop. I tried it myself with a $40 striploin and it worked, though my wife complained about the smell for a week. Anyone else age at home without the fancy equipment, or is my garage cooler about to become a permanent fixture? That thing gets down to 38 degrees and I'm already planning a second batch.

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