The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › question about humidity level???? › question about humidity level????
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.