The deeper I get into this book, the more trouble I am getting into - in a good way, I think. The section on dry-aging beef has inspired me to finally modify the wine-cooler I normally use for dry-curing charcuterie. I ran tests overnight and was able to keep the conditions in the cooler within the range McGee suggests (34F-38F, 70%-80% RH). I've ordered a cheapo UV light fixture (to reduce airborne microbes) and some activated aquarium charcoal just in case odors become an issue. A nice beef rib is now on by shopping list.
Aiming for an age of about 45 days. I'll take it beyond that just to find my upper funkiness limit.
Like I said, this is going to be fun.
One criticism of the book: although the index at the back of the book is extensive, it is incomplete. Several times I have had trouble finding what I was looking for. For example: there is no entry for "aging" or "dry-aging". It is not listed under "beef". It is only listed under subheading "beef steaks". This is more of a quibble, but in a book this massive (960 pages), a better index would have been valuable.