First charcuterie

Hi, I’m making my first charcuterie. I used a bresola spice mix for the cure and rubbed a dried french sausage with white mold because I also wanted the smell and taste of the fermented dried sausages.

Couple of problems I ran into :
1. The fridge : I do not own a frost-free fridge but I was able to very well control the humidity and temperature, lowest hum : 69.7% highest hum : 83.2% (target : 75%) which is acceptable for me.
2. Casing : for a weird reason, the beef bung or collagen sheets are SOO expensive so I used big sausage casings, cut them on the height and made a kind of sheet with them, which turned OK.
3. Green molds : once a week or maybe two, I spot a few very small green spots that I wash with white vinegar, maybe around 4-5 spots (maybe 2-5 millimeters long) and it adds a smell that I dislike.

Other information:
– It has been in the fridge for around 2 weeks, original weight : 1746g, current weight : 1374g, target weight : ~1045g – 950g (depends on how hard it is).
– The fridge have a very very strong smell to it, funky and also the meat itself have it, it’s clearly from the white mold, it has this fermented dried sausages and I think that it’s great, it means that the white mold that I see is indeed from the fermented sausage that I bought.
– it doesn’t feel ferm on the touch, which I think is good, I guess it means that I’m not making a case harderning problem for the current time.

Question 1. I don’t know if you can see alright in the picture but there are long spots where the white mold doesn’t develop, it has a white shade and there’s sticky-liquid (not a lot) between the case and the meat, I assumed it was normal but I’m still wondering if that’s a kind of bacteria that I didn’t know.

Question 2. I wanted your thoughts about how it looks and from the description, should I change something or add something? Is the green mold normal after a few days ? Does it look OK for a first try ?

by No_Yellow606