I am new here. Been reading for a while but just started posting.
I have been curing and smoking meat now for a couple of years without any major issues until now.
I am currently drying a prsut. (That's a Croatian style prosciutto.) Everything has been going well until yesterday. I went to go check on the meat and noticed a green mold starting to form on the top half only. I am not sure if its good mold or bad mold. There is no smell to it. I am hoping it is still good as it would be a shame to throw it away as I have put so much time and effort into it. But safety is always first.
I have it drying in a DIY drying chamber. Temperature is set for 14 - 16c and humidity is between 75% and 80%. It has been drying for three months now.
Here are some pictures.
Thanks for any advice.