But, as per Iowa state you’re humidity might be okay. The drybag should protect the meat from mold.
Series No. FS/MS011
Facts: Meat Science
By F.C.Parrish, Jr., Ph.D.
Department of Animal Science
Iowa State University
Dry aging is the traditional process of placing an entire carcass or wholesale cut (without covering or packaging) in a refrigerated room for 21 to 28 days at 32-34 degrees F. and 100-85% relative humidity, with an air velocity of 0.5 to 2.5 m/sec. All three conditions, although varying widely in commercial practice, are extremely important in the proper postmortem aging of carcasses, as well as beef ribs and loins.
A third method, accelerated aging uses a higher holding temperature with ultraviolet light used to retard microbial grown which would normally occur at higher temperatures. This method, however, has not been used commercially to a significant degree in recent years, due to the extent that vacuum packaged products are subjected to wet aging.
Too much humidity will allow excessive microbial growth, whereas too little will cause excessive shrinkage. Eighty-five percent relative humidity is a happy medium in slowing microbial growth and moisture loss.