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You definitely need a separate fridge to do it right. When looking for a fridge make sure it will cool down to the lower range of the aging spectrum which is 34 degrees. I like aging at 34 degrees because of the safety factor. Also I don’t know if I’m right, but I don’t even worry about the humidity factor. I have NEVER had mold growth with ANY aging run. Maybe my fridge is at the right level. Also a good topping for the meat is sour cream with either feta or blue cheese crumbles, a little garlic, onion powder, salt, black pepper, and anything else you might like to add, mix well. Is really very good. Another dish that is extremely good is called Blue Potatoes Au Gratin. It is a Paula Deen recipe that you can find on The Food Networks web site. I’m really not one for recipes, I just usually make what pops in my head. My wife happened upon this one. It goes very well with meat. Don’t let the name fool you. There are actually blue potatoes, don’t bother looking for them, it isn’t necessary, use regular potatoes.You can’t go wrong with this one. Don’t tell anyone where you got the recipe from, tell them it is your own. Let me know if you try it and how you liked it. I can see it now, a nice medium rare 2″ aged ribeye hot off the grill, topped with some sour cream sauce, blue potatoes au gratin, steamed broccoli, and a side salad. Man O’ man , a meal fit for a king ! Enjoy!