I just finished curing my first lomo, and all looks/smells/tastes great except a couple sections inside the lomo that could be black mold? I kept the exterior clean from mold (I had mostly white and some green pop up during curing, but wiped with vinegar to keep clean). This picture shows one of those spots closer to the edge in the fat, but there was a second near the middle of the loin that I cutout already. Unless I find more substantial sections, I think I'm good just cutting away those parts, but would love second opinions.. Thanks.