It is becoming clearer to me that if a person is serious about doing this or aging meat of any type, you need a dedicated fridge for that purpose only. This maybe something I have to work on next year.
I have an extra 'fridge in my garage I bought used, just for cooling/aging venison. I can adjust to temp. to just the right temp. and walk away for 7-10 days. I can vouche for the difference that makes in the final outcome of my meat.
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein