Any suggestions on how to avoid this in the future is appreciated. I've read recipes for duck prosciutto that are dried in the refrigerator, since I've got a controlled chamber, that seemed pointless to me.
I've also seen some some people who roll and tie the breast so the fat is on the outside, which makes some sense to me now that I see there was no mold on the fat, just the muscle side. Not sure.
I scrubbed the breast with some red wine vinegar and patted it dry with a clean paper towel - looks fine, but I'm not sure if it's worth continuing with this one: