I have not done it per say with a cooler, done it with a reefer trailer inside a building.
I run my cooler at work (very much the same size as yours) as a drying room. Aging beef try and get the temperature down to 30 deg F. (right on the freezing point) believe it or not this is a better temp than the 32 deg. they call for. Also this is also a good temperature for drying salami and such. If you are making your own salami, Schinken and such you will need a separate room to do the initial first stage drying. Make the salami, cold smoke for six hours, place in room with 75% humidity and 65 deg F. for one to two days then transfer to cooler/aging room..