question about humidity level????

Welcome aboard pwillie. You can easily find hundreds of videos and blogs on the net about dry aging. It is humorous how some of them even contradict each other. The one thing they have in common is they are aging “commando” in other words with raw meat sitting naked in the refrigerator. What you need to do is forget all the information you have read about commando when you are using the UMAi Dry Bag products. Just follow the simple instructions of sealing your meat in the bag and place it in a functioning refrigerator. As your meat releases moisture through the bag then your refrigerator will remove the evaporated moisture with ease and there is no need to try to increase the humidity level as all that will do is make your refrigerator work harder to eliminate that moisture. Ron

Not sure why people dry aging professionally would want this high of a humidity level, but the UMAi Dry® bag acts as a bit of a barrier to moisture so low humidity isn’t an issue. Seems that a very high humidity would cut down on water evaporation from the surface of the meat, creating a more welcome environment for mold and other things to grow.
In charcuterie I can see why you would want to cut initial moisture loss as not to form case hardening, but for Dry aging the bark is actually a benefit and protection for the meat. Can’t say I answered your question, but I sure as heck tried.