Jer, I'm all in using the UMAI method. Unfortunately with no room to start up the meat processing area while all the out buildings in use. Till the shop gets built, i'm on hold.
There's a few FB pages where members have been doing the umai dry aging process. Here's a link to one of the pages you' and others will find helpful. Once you join up, type UMAI in the search bar, you'll see a few discussions going on.

www.facebook.com/groups/703798273021798/





While there's different methods, as mentioned. For the $$ the UMAI process looks like the way to go. Like a pellet smoker it's almost a set it and forget it deal. I'm interested mainly for doing cured smoked sausages and other similar meats.

We also grabbed a few packers from safeway and the Krogers out here. You can't beat under $5 prime rib. I have them do 2-3 rib roast, steaks off the bone cut 1-1.5" thick and set the ribs off to the side. You have at least a 1 -2 month head start so i'll be following this thread. .