Welcome to the forum. If you coated with paprika too thick, the bag most likely had nothing to adhere to as the meat dries and shrinks. UMAi Dry adheres to meat proteins (they kind of act as glue) but it does not adhere so much to powders. That being said, the meat will probably still dry but at a much slower rate.
My advice would be to take it out and knock off some of the spice (since you really don’t need a very thick coat anyway) and then reseal the meat. It will then dry faster and you will avoid any mold issues that might ensue if the spice coat is too thick and the moisture is trapped in the spice.
The bresaola adhered well because beef is quite lean and there are lots of proteins available to glue the bag to the meat.