Hello Niels and welcome
According to my experience with Habanero Jack, for a 10 liters batch I mix into the drained curds 40 gr of salt (about 2 Tb). So, I think there is not enough salt in your cheese, you should mix in about 100 gr of salt.
I press my cheese in a 150-160 mm in dia hoop, as follows:
2 kg for 20 min then flip
2.4 kg for 20 min then flip
4.2 kg for about 7 hrs then flip
4.8 kg for about 9 hrs
Now I wash it with brine and dry at room temperature for about 3 days, flipping twice a day, until the rind turns dry and yellowish. At this stage I wax and age in the cave.
The result is perfect, as you can see in the picture: