I just made a batch of Summer Sausage from a seasoning packet and was wondering if it is okay to hang it at room temp (60-70 degrees) to dry it out? Do I need to hang them in the fridge? I did at cure and encapsulated citric acid to the mix. If it is okay, can someone give me an idea on length of time to let it hang? I have 3 pound sticks. I know humidity is important (I have a closet in my basement for use). Thanks!