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JimHi Cam,
Looks like your salami is making good progress.
Since UMAi Dry is being used all over the world, we recommend drying it in the fridge because the temp range of 34-38F can be maintained regardless whether you are in Phnom Penh or Winnipeg. Temperatures and humidity above cash registers vary widely depending where you are and what time of the year it is. If the temps get too high say 70-80F the fat may melt and rancidity can develop or worse yet something more nasty can start to grow.
Contrary at 34-38F not much can happen that will affect the safety and flavor of the salami, that is the reason why we recommend the fridge.
The ideal environment for drying salami are caves that can maintain 50-55F and 60% RH, however they are not available to most people.