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I am presently dry aging a bone out 11.2 # rib roast. I will let it age 17 day's then trim the dry meat from the outside. I pack it in a salt crust, and then bake to desired internal temp. To prep the roast. Rinse under cold water, pat dry and then wrap in cheese cloth, place on rack over a pan so air may circulate around it, then place in refrigerator for 24 hours. After 24 hours re-wrap roast and place back in refrigerator for desired time. The longer it ages the more loss you will have, but the more tender the meat. Time and patience will be rewarded with one of the finest roast many will ever have.

As I understand it, dry aging involves hanging primal cuts (the big slabs of meat that later get portioned out into steaks, ribs, etc.) in a 50 degree room with good airflow for a couple weeks. The outside surfaces (along with any mold) are sliced off before cutting the whole thing up into the cuts that consumers are more familiar with.

Standard (properly functioning) refrigerators usually won't maintain a temperature above 40 F for food safety reasons, and airflow is probably insufficient. Given this, it seems like the process would be somewhat difficult to replicate at home.

Dry cured sausages (i.e. salami) are somewhat simpler in that they don't require such large cuts of meat to start with, and don't waste the outer layers of meat. Ruhlman's book, mentioned by Lorenzo, has been a good resource for me, especially since it contains recipes for all sorts of other things besides fermented sausages, and I like to make those as well.

I have a refrigerator that I use exclusively for storing my pickled foods and meat. Air circulation is very important. I age my beef at 35 degrees. No mold, just dried meat. Depending on the time, I expect to loose up to 20 percent of original weight, but well worth it. Lorenzo sorry I may have wasted your time with a little additional info.