Hello, So I'm making my own meat Curing/Aging chamber at home, and had a quick question. As a bit of background, I have a Mini Fridge with a humidifier and dehumidifier inside (as well as a Mini fan for air circulation), all controlled by two Temperature and Humidity controllers. I plan on dry aging a rack of meat, for my first attempt, and I understand that ideal conditions are 34-36 F and a relative humidity of 80%-90%. My only issue is that the mini fridge I have has a bit of trouble maintaining that low a temperature and usually fluctuates between 35-42F (humidity is not an issue). Taking that into account, I was wondering if I should should keep a bit lower humidity to avoid any bacteria from the higher temp, possibly 70/75-80/85%, or if the few degrees won't be a big deal. Appreciate the help!