Sorry to to hear this. Had the meat you bagged a transfer from a cryovac one? Or was it raw meat from a butcher shop display case? when you say 35 to 45% then has the UMAi Dry® bag “ballooned” with substantial pockets of air? If I were you I would first try to find the leak in the bag and patch it. Then I would cut a small hole is the area with the most air and massage as much air out and then insert either a straw or piece of tubing and such as much of the remaining air then patch that hole. The problem of wetting the meat and using a new bag is that wetting it could introduce bacteria.