I made salumi on November 10th, on December 2nd, my dried weight loss was at 40%
My refrigerator drawer has a separate temp control, I set it to 37 degrees, not being a butt head, but did you weigh before you hung to ferment in a warm, draft free location?
Did you place it in the fridge on wire racks, leaving space between them?
If it’s not a modern frost free fridge, did you at least open and close the door several times a day?
I think that it is not drying because of high humidity, and that is why a modern frost free fridge is needed.