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Welcome aboard! Too late now, but you could have placed a small piece of tape on the punctured hole. No need to have wasted that bag!
As for the seal and contact it sounds fine to me. A perfect vacuum is not needed. In fact lung power is normally sufficient if your sealer isn’t working and then you use a bread twisty.
Forgive me me for harping on this but I personally recommend leaving the bagged meat alone during the aging as handling can cause tears. Bag it, seal it and leave it alone!
150 days huh? Be sure to report back in at the end as for the percentage of weight loss before any trimming plus how the meat turned out for such a long aging.