Storage of Dry Salami

[Bantams]

How should dry cured salami be stored?
I made a bunch of fennel salami and dry chorizo and it is all ready now.  It's fantastic!  But I have about 15-20# of the finished salami and I am worried that it will dry out excessively if it continues to hang.  It's being kept at ~54 degrees and 65% humidity.  It took a lot of work to keep the room at a higher humidity level for the first couple weeks, so the room is going to remain at a lower humidity level now (65%).

Can I vacuum seal and refrigerate?  I'm worried it will get weird - like mold-ripened cheeses can.
Or should we just do our best to eat/share it over the next month?  Poor us! 

Thanks!

[Beans]

I usually slice it, vacuum bag and freeze.  With the low moisture, salami freezes perfectly.

[reg]

I make our salami's 24" long so I cut them in three pieces and vac seal then into the fridge

Hope that helps