Reading in the Marianski books all the drying calls for higher temps... Is that just for tradition (and not needing refrigeration) or is there a benefit to the higher temps? I can see it being a lot simpler to dry at temps your fridge can hold without external control
Most salumi can be dried @ 55*F; 75-80%RH. This is the ideal zone for the home hobbiest with one chamber if you have different diameter salami as well as thicker whole muscles. The bigger stuff might get a little hard rim, but should still dry without case hardening, while the small stuff will dry nicely without bad yeast build up on the casings from moisture not being removed fast enough.
You can dry up to 60*F.. this will speed flavor formation/creation in the salami. It will also speed the growth of mold and if your humidity gets much above 80% at this temp, bad mold will grow fast!
Higher temp. will also speed drying.
The lower temp is an advantage when drying salami if you think you might have too much sugars in the recipe which will lead to over active fermentation and a more acidic pH in the salami...more tang. Lower temp. slows the fermentation bacteria to a crawl to allow the salami to dry to the point that the lactic acid bacteria do not have enough free water in the salami to carry out the fermentation process.