Hey, just ran across this post from a guy whose knowledge I really respect, indaswamp. This is from Smokingmeatforums.com, another meat community. Someone had a sopressata mold question, his reply had application to your situation I think. This guy makes 40 salami types a year I bet, dry cured hams, etc, and is very scientific… but he also tries to replicate old school methods, then just safeguards against risk with some science. So I think you’d love his posts if you go there and read. Here it is:
Bad molds really start growing rapidly when humidity rises above 85%. I recommend to try and never let the humidity rise above about 83% to prevent this problem. If you are not going to use a surface mold culture, then it is best to dry the salami at a lower temp. and a lower humidity. Below 50F being optimum, and 70-75% humidity. IF you go down to 40-45F, then lower the humidity to 68-72%RH.