Managing mold while aging meat

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A lot of the meat aging posts seem to be battling mold pretty bad after about 10 days. Has anyone had success managing mold outside of just cutting it away? Humidity is difficult to control without a pretty sophisticated setup so a lot of us would just be stuck with the garage or shed. I'm curious if a saltwater, vinegar, or liquid smoke/water spray would be effective for mold and bacteria while hanging meat in fluctuating temps. This video got me thinking about it. Skip to the 9:20 mark for the liquid smoke breakdown.