Suck it up and buy a vacuum sealer. lol.
Seriously, there isn't a better investment for our hobby - I'd be lost without one!
To answer your question about dry-aging: You can dry-age with the meat unwrapped, or wrapped in a few layers of cheese cloth. I have done it both ways, but now only use the UMAi dry age bags; they are incredible! They even have a kit that includes a vacuum sealer!
Check out all of our posts here on the dry age bags, and go to
www.drybagsteak.com to learn a lot about the process. The advantage to the bags (unless you have a very controlled dry aging setup) is that they are like Gore-Tex for meat; they allow the moisture to escape, but bacteria can't get it. They work really well.