I hang mine from the roof in my garage and I only make these in winter. The temperature in my garage from December onwards is usually between 5 and 12°c. If it gets any warmer you may have to move the sausages to a fridge. They will drip a little in the first few days so put something to catch the drips.
You want to achieve about 30-40% weight loss as they dry out. It helps to weigh them at the start so you can keep a check on them.
A white mould developing on the outside that looks like a camembert type mould is a good thing.
Any other mould developing is a bad thing. But do not worry. Any grey or black moulds can be easily removed by wiping the sausage with kitchen towel dipped in a little white vinegar. The low pH of the vinegar is very effective at keeping the mould under control. You may have to wipe them just a couple of times. The vinegar smell may be alarming but you won't notice it in the final product.
The last ones I made in winter 2019 took just under a month to dry. You can leave them longer, depends how dry/hard you like them.
Slice and enjoy. Or vac pack and freeze. People say you should not freeze salami. I find it freezes very well when vac packed which means I can have Salami all year round.