Hmmm once you reach about 90*F, you'll start to render off all of the fat, then depending on your fridge, say if it's a frost free, "texturally speaking" it'll dry out the salami so dry you'd need a hacksaw to cut a slice off.
If you left it less time then it won't dry out so bad but it would suffer some major dry rim and proabably be too soft in the center. or go bad on the inside.
With spring upon us soon I think you'd have better luck hanging it in a garage with a make shift chamber such as a large paper
grocery bag or something to hold in it's own moisture. Even then it would be a gamble.
An optimum temp would be in the mid 50s and humidity @ around 70-75%. This is hardly the enviroment of a properly operating refrigerator.
Huh....unless it was an old messed up one one opertating like this...