You're welcome.

The sea salt draws the moisture from the meat. Think about a watered down stew. It takes bland. Drawing away that excess moisture condenses the flavors.

Meat is muscle surrounded by connective tissue. If you study anatomy, which all preppers should, then a muscle is surrounded by connective tissue called fascia.

When you age beef, that salt accelerates the breakdown of that and some fat. For that process to happen, whether hanging a fowl like pheasant or aging beef, then you need some refrigeration.

In the old days, there were limits upon our ancestors in how much they could refrigerate. They made root cellars and spring houses and sometimes used evaporative coolers (sometimes called swamp coolers) and these were the main ways to control food preservation outside of direct ice usage.

Otherwise, meat was smoked or it was jerked.

A lot of men used to die from age 45-54 because of poor sanitation. The higher than normal bacteria counts in meat and water resulted in damage to the heart. That lead to early heart attacks and decline and premature death.

The number one preventative health measure was clean water. You can look that up. Likewise, probably in the number two spot was better food preparation and preservation to control bacteria.

Now the standard refriegerator isn't kept at 35-37 deg F, right? Your milk would freeze. You'd have issues with eggs. Everyting would need to be thawed. This means having another refrigerator at the proper temperature to age your beef.

I don't know about you, but a lot of guys have a beer fridge in the garage that could do that function instead.

You're right, aged beef tastes great. I encourage you to try it.