The biggest problem I've seen with room temp storage is mold formation on the exterior of the casings. The meat going rancid has never been the issue, but even cured meat can mold (cure was used). And mold spores are just in the air naturally. Mold can be prevented with a spritzing of a mixture of potassium sorbate in water before storage. Spritz and let dry with minimum handling after application (you don't want to break the barrier your just created). Procedure is spritz, turn, spritz other side, air dry on a rack and then vacuum pack (if going to ship).
I can't give a definitive answer on how long it will extend the room temp shelf life, but it does extend it. This is a trick I learned from NEPAS when he was sending sticks over to the sandbox via UPS. I only do this if I'm making a very large batch of sticks as the generally are consumed before mold would be an issue otherwise.
Potassium Sorbate is available at several sausage making supply vendors (Butcher & Packer, Ask the Meatman, etc...). If you have a wine making supply store near you they will also have it as it's used in wine making to prevent the yeast from fermenting and carbonating the wine. It is a naturally occurring organic acid so don't freak out about adding some additional chemicals to your sticks. It is also flavorless if applied at normal levels (1 to 2% solution in distilled water).
Sticks will also mold in the fridge eventually. The trick is to just have what you expect to use in a reasonable time period at room temp or in the fridge, and vacuum pack and freeze the rest. If shipping anywhere more than 2 days shipping time away, I would treat with a mold inhibitor (potassium sorbate).