Well done on your chorizo, they look really good, it’s great to see this sort of charcuterie done, when you make it yourself it’s so much better than shop brought.
We have made various batches of chorizo, air dried hams, mutton, coppa, etc and been pretty successful with them. We have used both cures with and without nitrates.
What sort of casings did you use, are they natural or collagen? If they are collagen you may find the sausage starts to shrink away from the casing after a while. It didn’t seem to cause a problems when we tried collagen, but natural holds to the sausage better.
Mold is OK if it’s the white penicillin kind you find on cheeses like brie. Other sorts, especially dark hairy molds need to be removed. Wiping the outside with vinegar should help stop them coming back.
Drying should really be carried out in the cool. Chorizo needs to be warm for the first 2-3 days so it can ferment and lower the PH within the sausage, this is what stops spoilage. But once fermentation is over it’s better to move the sausage to a cool area so that it can dry more naturally. You may find if you keep it inside that the outside dries out creating a skin stopping the inside drying and leaving the centre soft and squishy.