Bresaola: mould advice

Fairly new to air drying meat. How does this mould look? I’ve wiped it clean with vinegar to remove.

Details:
Bresaola: 50 day @10c/50f 82%relative humidity. Lost 38-40% weight.
Guanciale: 50 day @10c/50f 82%relative humidity. Lost 30-35% weight.
Lomo: 50 day @10c/50f 82%relative humidity. Lost 58% weight (!)

I know I’ve left them too long/ lost too much weight, but specifically asking thoughts about the mould. I’ve wiped all with vinegar and returned to the curing chamber for a few days.

Any thoughts, recommendations, or warnings gratefully received.

Thanks