« Reply #5 on: August 28, 2014, 12:44:03 AM »
Did you rinse the meat after removing it from the store package - and before vacuum bagging? I ask - because there are some phosphate based compounds that are typically sprayed on meats to help them retain their "freshness"...As well - I have removed such meats form the store packaging - and on the back side ( the side of the meat against the adsorbent pad and package tray - they can appear to be a grey/green color.
None of them were "bad" - but, it does make one question the reason for the color, I know.
You may have nailed it, no I didn't rinse it before sealing it with the Foodsaver, I'll try that next time.
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)