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Thanks for the input! I've been eating it with no ill effects. Enjoying it. But will definitely buy a better humidity detector next time. 

I forgot to say, this is my first time curing meat. I hear about good white mold, and bad green and black mold, but I don't really know what looks like what. I'm asking whether the molds on the meat look dangerous, or if I cut the outside off, it's ok to eat. 

I'm sure you guys get these sorts of posts all the time. I made a meat curing box, then I tried curing a piece of venison. Specifically, was trying to make bresaola, approximately following this recipe (http://honest-food.net/bresaola-recipe/), with a different set of spices (but all the same...