After all the discussion about aging beef I had a thought. I have a large (small) fridge that gets little use. I saw a food channel story about Lugers Steak House I believe in NY> They had a cold room lined with Salt blocks for dry aging their own beef in. I thought about using some small salt blocks on the back wall of this fridge and dedicating it to aging and curing. Any thoughts? What is the proper aging temps. I know curing is between 33-40 F. Would that also be true for aging beef?