Your meat looks exactly like mine does after a comparable amount of time. It may appear that nothing is happening but it is. In my particular set up, I’m losing about .8% of water per day in my bresaola, which would give me a 24% weight loss after 30 days and right in line with the 5-7 weeks suggested for a finished product.
If you don’t have an accurate digital scale, get one. It is absolutely critical to this process for weighing the original piece of meat, ingredients, salt, pink salt, etc. I would actually recommend 2 scales; one “regular” digital kitchen scale that also has a setting for grams and a smaller scale that can measure grams in .1 intervals.
Scales also comes in handy for weighing flour for bread making and lots of other kitchen applications.
Time is such an imprecise measurement of all food preparation and especially charcuterie.
As Charles Papazian said in his homebrewing bible for beginners, relax and have a homebrew (or other beverage of your choice.)