First time making deer snack sticks: Need Advice

A friend and I decided this year to make our own deer sausage and sticks this year. I haven't done it before and was hoping for some advice/guidance on the back end. The grinding/seasoning/stuffing are covered. However, I have little to no experience smoking and drying sausage and snack sticks.

I found a few guides on smoking the sticks online and I'm confident I can handle that part. I mainly wanted to nail down some details on the drying/curing.

Its pretty common where I'm from to hang the sausages/sticks in an attic for 5-7 days to dry. But after a (brief) search of various sausage-making websites everyone seems to hammer on keeping them at 38 degrees and 70% humidity. And the suggested time to leave them to dry various from 12 hours to 7 days.

So with all that said.... Am I going to ruin my sausage if I just hang them in a non-climate controlled attic for about a week? Weather forecast looks to be in the 50s going forward...

Thanks for any help you can give me