I recently became co-chef of a restaurant in my city. The two of us split the duties of running a 220 seat restaurant that serves refined casual fare with some high-end ingredients. We have both always had the same dream of being able to cure salumi and dry-age beef in a professional environment. Due to our re-structuring in the kitchen, we now have the possibility of turning our smallest walk-in refrigerator (approx 10'L, 6'W, 8'H) into an aging or curing room. I understand that these processes require specific sanitary controls, and that is something that I have to speak to our local health authorities about...but i'm mostly curious to see if anyone has done this, and has any advice on the matter.
Ariel