The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry curing soppressata @ 55 degrees › Dry curing soppressata @ 55 degrees
UMAi Dry is not exactly designed for lower temps, but it does work well at those temps which are available to most people. If you have a 50-55F controlled space, you can certainly use UMAi Dry with lower humidity levels.
Curious why you mention that the recipes in the package of UMAi Dry do not call for curing salt for whole muscle dry cured meats. They definitely have Instacure #2 as part of every recipe, except for dry cured duck breast and Instacure #2 is included in the UMAi Dry Charcuterie kit.
As for dry aging beef steak cuts, it is always done at temps of 34-38F and never at higher temps. Otherwise the meat will spoil, because it does not have any curing salts in it.