Clicking on it works just fine. What you are seeing is not a lost seal but rather the meat loosing moisture and shrinking sometimes pulling away from the bag, it is not a problem. Judging from this picture you still have pretty good contact with most of the surface of the meat. By this stage in the process the surface of this Bresaola is fairly dry but the inside is still releasing moisture, so I would let it go the full period of drying I assume you are doing something like 6 – 7 weeks or until it looses about 30% by weight. My guess is you should end up with good results. Please post some pics of the finished product. Would love to see them.