few months ago, i had an outdoor fridge so nobody was getting offended, but
for some reason that fridge decide to jump off the truck that i used when we
moved.( it got little bit crooked in the process and had to put it in the
garbage.
Before i didn't have fridge for years and made screened box (garde manger)
to hang the meat and exposed it to wind or in a brise. even in summer the
outside of the meat  drying out,  keep the inside from rotting.
i end up getting a fridge just because it takes longer to dry so i can enjoy
the still soft flesh for a longer period, but overwise it was working very
well for years, to not have the fridge. With the sreened box , the meat was
getting dry very quickly,unless the pieces were big.
Aging meat is fascinating because depending of the various factors ( air
flow, humidity,temperature etc...) we can obtain a wide range of different
flavors.
Happy aging
jean-claude

>
>I, too, have a family who I'm sure would take offence at seeing bits of
>meat or fish hanging around in the fridge, or openly lying on the racks.
>When I became interested in trying this out, I decided to be a little more
>discreet by using a plastic ice cream container (no lid) and covering the
>bottom of it with a few biscuit cutters. This creates a grid onto which the
>pieces of meat or fish can be laid, and air can still circulate around them
>reasonably well. I hide the container away at the back of the bottom shelf,
>so that it's not readily visible to someone opening the fridge.
>
>This has been working quite well for me (I've only tried chicken and fish
>so far), although it helps to turn the pieces over every day or two, as
>they do tend to stay a little moist on the bottom because of the restricted
>air flow.
>
>Just thought this might be of interest to others who live in households
>where there is some aesthetic sensitivity.
>
>Regards,
>Barbara