That's the way we make chorizo seco (salumi or salami) in the country back home. We do it in winter so we hang the sausages on racks from a high ceiling in the barn and we let it dry naturally with cold, wind and sun. Mold shows up after a few days of curing and it acts like a real barrier during the process. We keep the Italian tradition of butchering a hog and making chorizo, prosciutto, bondiola, queso de chancho, black pudding and bacon. Even mold means our cold meats are curing ok.
Some older folks still use fat for curing. They put the chorizo in a barrel full of pork fat. The fat gets solid with cold weather and the seasoning takes place inside the barrel. This is really old school.