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I’ve had a similar issue, or at least I thought I did .
I had used Morton fine salt as regular, along with Instacure#2, fo my Lonzino project.
What hat happened was, as the Morton salt usn’t the known to stick to the meat, all the moistur in the meat came out and set inyo the bag, thus got it to lose vacuum .
Besides which, the mea was a bit different in shape, like flattened, but during the drying phase, it all but took 40 days to completely dry, all though it was 1 Lb in weight .
It lost at least half it’s fresh weight, tasted phenomenal .
Note : the Umai Dry bag stayed attached to the meat all the wsy until the last day .
So, depending on which bag you’re refering to you should be ok .
I hope it helps .