Read an article in a meat trade magazine that said the sweet spot is actually around 45 days for most cuts. They had lab tests showing the enzymes break down collagen better after three weeks. I tried it myself with a strip loin I kept for 35 days and the texture was amazing but we lost almost a quarter of the weight to trimming. The flavor was worth it though for special occasions. Just make sure you have a good setup with fans and humidity control like you mentioned.