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First and most important is to RELAX! Everything you said and did has been fine – though you should have just used 1 bag to seal it making each sealing attempt as a practice. I must have sealed my first one 6 or 7 times.
At 33 days into you are fine! What little mold there might be will be trimmed off anyway – and besides mold on the outside does NOT mean the meat inside has gone bad!
As for what you do after hitting your 45 day goal you can go a little longer if you need a day or more before cooking it. OTOH after removing it then you can freeze it for the future! I’d seal it in a Food Saver bag though to prevent freezer burn.
Good luck – but you are fine!