Help please. I have two pieces of lonzino and a bresaola in Umai vac seal bags. Weighing them this morning, I found one of the lonzino bags to have lost its seal and the bag no longer was adhering to the meat. I tried cutting the bag and resealing but despite my best efforts the bag wouldn't vacuum back down. It's only 30 grams away from it's target weight so I'm not quite sure what to do... my newly built curing chamber is up and running with nothing in it yet but I'm not sure how to approach that. I have collagen sheets, or I guess I could hang it the way it is?