Hiya–“Boss” here. Just juggling too many different platforms and demands. Sorry.
First off, please know you are going to get LOTS quicker answers on our Help Center: umaidry.com/help
Second, UMAi Dry® is not a vacuum bag, but a membrane. It does not draw a vacuum, but adheres to the moist protein coating on the meat. If the meat is not gooey moist, the bond will be weak–which is NOT a problem. It’s just that with charcuterie like capicola, it will easily release as the meat dries and shrinks.
UMAi Dry® continues to provide the necessary protective environment, even with air pockets. Resealing, as you did, it really just a waste of another back since the UMAi Dry® membrane will have no moisture to stick to.
In any event, air pockets pose no risk if you are aging in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
In some cases, the microenvironment between meat and UMAi Dry® will collect just enough moisture to support some mold growth. If you see white mold forming, keep an eye on it. If it begins to change color (yellow, green, black), remove from UMAi Dry®, simply wipe off the mold with some wine vinegar, and re-bag. If you reach target weight without any color change, you can just wipe it down once finished, and before you vac pack to equalize the moisture throughout the completed piece.
Hope this helps! Better late than never, no?