I have just completed salting my 2nd leg of fresh, wild boar from Carmel Valley and it has been dry hanging for 7 days after 1 month of salt curing. My first go round went well, and the meat was tender and edible. This leg however, has a dry, white crust forming around the lower half. Any suggestions as to how I can stave off this mold from affecting the whole prosciutto? I rinsed the leg with red wine after salt curing.