Storing dried sausages

It's coming up to summer here and our food storage room is getting a bit warmer during the day. I've been opening the window for a couple of hours in the evening to allow cool air to get in (the room is tiled, so there's a bit of thermal mass), but sometimes when I do this, the dried sausages (saucisson sec and chorizo) that are hanging up start to look a bit wet on the outside. It's also harder to peel the skin off them now, but they still taste and smell good.

Does anyone know if this moisture in the air would be damaging the sausages? Is it OK for them to be in a warmer temperature now that they're fully cured? Bacon and ham both seem fine with what I'm doing, it's just the sausages that I worry about.