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Welcome to the forum. Yes most dry sausage recipes call for fermentation and drying in humidity as well as temperature controlled conditions. In principal they are good directions.
The UMAi Dry material has a bit of a lag releasing moisture after stuffing, so it can tolerate drier fermentation and drying conditions. However you would be best off to make sure that the space where the fermentation occurs does not have much direct airflow and is fairly enclosed like a closet or a nook. Basically the recommendations for humidity control are intended to help reduce the surface of the sausage drying to quickly thereby causing a crust that prevents the center from drying.
In our experience after fermentation, the average refrigerator humidity does the job of drying just fine.