So I am dry aging a 12 lb ribeye roast in my newly put together temp/humidity controlled fridge. At the moment I do not have anything in the fridge to add humidity back because everything I have read says that I want a low humidity environment. I have a dehumidifier in the fridge set at 50% RH to kick on if the humidity runs higher. I haven't been able to find a thread or an answer that states what the optimal or high/low ends of humidity are that is acceptable. I did find an academic article that stated the bags they used had a certain permeability at 50% Rh, so I have been using that as the upper limit, with it running down to about 35-40% with the freezer cycle on. Does anyone know of the actual standard conditions to use the bags at? It seems weird that everyone says "just stick it in your standard fridge" and I haven't yet seen what a standard state would be considered.