Not to worry, this happens quite often. Depending on your salami recipe and grinding/mixing and stuffing technique the casing can stick with the meat or pull away at some point as the sausage shrinks. The sausage will still continue to dry, but may dry a bit slower because UMAi Dry casing is not in direct contact with the meat. You can rotate the sausage periodically on the drying rack to force the surfaces into contact with UMAi or leave it alone and it will dry.
We find that the larger the grind in the sausage the better the adhesion during drying. Just our observation.