This is a question with answer options. Goal: How to prepare meat to be dry aged?

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
(a). Place the meat in a bowl of vinegar with seasonings overnight then hang it to dry in a box with good airflow and a light source ensuring the pieces do not touch.
(b). Place the meat in a bowl of vinegar with seasonings for an hour then hang it to dry in a box with good airflow and a light source ensuring the pieces do touch....I think the answer is
(a).