You'll want ventilation to prevent mold.

If they are drying too quickly, you can place them in a brown unwaxed grocery sack, (the paper absorbs moisture slowly) and open it a couple of times a day to 'stir' and ventilate. Watch for excessive moisture retention, which is easily remedied by opening the bag for a few extra minutes a day.
Has never been a problem for me...but I live in the desert. Likely not a great idea in high-humidity locations.

From there, the curing process will take care of flavor and aroma. :thumbsup: