I woudn’t worry too much about the bond a this point unless you got a complete release. As the meat shrinks and looses moisture the bond may be partially lost especially when you coat with spices. I would imagine by this time the surface of the meat is pretty dry. One suggestion would be to flip the meat onto the side that has lost the bond so the bag is pressed against the surface.
I would imagine people including myself would be interested to see some pics if you can get around to posting them. The Bresaola of course is lean beef and will cling much more since it has mostly proteins on the surface and little fat.
I hope this helps. Cheers