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If I’m understanding you correctly – you said it was frozen and you let it warm up for 4 hours before bagging it. Then when you said “the bag doesn’t loose for 7 days” do you mean the bad adhered for 7 days and then came loose? Correct?
Now more questions pop up? What temperature are you maintaining? And are you using a modern, frost free refrigerator located in a living area (i.e. not a garage or a basement) which is opened and closed on a daily basis.
Again though at this point I don’t see any benefit on wasting a new bag – as trying to wet the meat now would just add the risk of introducing bacteria.