When making salami a good tip is to fill a permeable salami casing like the bubbled netted one in the background of the first picture with salt. These salt filled dummy salamis help to absorb any unwanted moisture that may be in your curing cabinet, thus helping to reduce spoilage (replace once every six months).
Another good tip is to place some organic material in your cabinet like a length of wood or drape some clean rope around your shelving, these items will host the good bacteria that is required to help your salami develop the right moulds. Good moulds fight bad moulds, so this small tip will help you combat any potential spoilage problems.
If you are using a container of water (best with an added culture) or a brine to control humidity, then remember this; to raise humidity use a wide necked container and to reduce humidity use a narrow necked container..
If you are new to salami making, then spray the inside of your cabinet or maturing room several weeks before production commences with water and added culture to help kick start the build up of good bacteria. Maybe buy your favourite salami from a good renowned deli and hang that up along with the salamis you have made, as the mould spores on the good bought in salami will help to inhibit any bad moulds from forming.
Try not to have too much plastic or metals in your maturing room (clean walls are not necessary good wall's, that's not to say dirty walls are acceptable), only bring the plastic walling to a good height where it is sensible for periodic cleaning, allow as much organic material as you can without compromising your relationship with your Evironmental Health Officer. If he or she questions your build then explain why you are doing this, after all we all want the same thing and that is to produce a product that is fit for human consumption.