dry aged beef is where it's at. Before refrigeration this is how it was done. Let a whole rib eye section hang uncut for a month. It will grow a good bacteria (if you do it right) then when you're ready to eat a steak you cut one off and trim all the 'hairs' off the outside. One of the most flavorful and tender steaks you can have. The process breaks down the connectivity tissues so the longer the better. Most high end steak houses will age 2-4 weeks.

But you can also use the old fridge from the link to do ham curing and sausages as well.

There is a great book called "The Art of Charcuterie" you should check out.