@Wade is your man but he is Iceland travelling still i think so:
Did you cure it first. if you are at 1st cure stage (i.e. cure #2, salt, aromatics etc) then 3 weeks in fridge should do it, . I have a boned rolled shoulder pork doing same in fridge since last evening and it will be there for 3 weeks before hanging out of the fridge for 3 months or so.
I also have a loin which has been hanging from the curtain pole at my back door for month now, I reckon at least another two months, Target is 35% to 40% weight loss in all.
When you get past first stage and are hanging put muslin around the dry age bag too then hang out of the fridge and you will probably find it matures quicker than in the fridge as demonstrated earlier in the is thread by Wade. 14 to 20 degs is cool, hence is is by the back door window and out of the sun.
read back on this thread and there is loads of advice here
What is the blue light thing in the picture?
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