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Hi! Sorry for the delay in response!
What you describe demonstrates such tenacity! With charcuterie, if you don’t rinse and bag immediately, the meat will lack sufficient moisture to forma good bond. You’ve worked really hard to figure that out.
Essentially, even a loose UMAi bag will provide the protected environment you need for successful aging. Less air to start, will mostly lead to more effective moisture release–at the start. Eventually, with charcuterie, the meat will dry and shrink away from the Umai Dry membrane. Never fear. If white mild spots begin to form, watch carefully to make sure they do not begin to turn color. So long as you are aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment, you should have no problems.
Once reaching target weight loss of 35-40%, you can wipe any minor white mold away with wine vinegar prior to vacuum sealing to protect the moisture level.
Hope this helps!