Trick to dry aging is to make sure there is good air flow. The dry crusting is actually good. If you do intend to dry age, flip the meat every day till it's nicely crusted all around. I've dried aged a chunk of thigh meat for 7 days. Flipping it every day. At the end, I trimmed off the crust and slapped it on a grill. The end result was super tender. I didn't even need a knife. I used my fingers to break off the chucks of cooked steak and ate it with no utensils.