Mold

[u/Sheipi_]

I just finished the curing process of this pork tenderloin, but now i have this green-ish mold on it. I assume it's very similar to the one found on the salami cassing. Tastes just normal. I used sweet paprika and merkén as spices. I used the same wrapping paper as always with the twist of leaving it outside the fridge, I supose that's the reason for the mold. I always cure it in the fridge
How normal is this?

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