I’m 24 hours into a 137F cook for a chuck steak.
Normally there’s some liquid from the meat that goes out but this seems a bit excessive…
Checking if it’s normal? As I don’t remember the liquid being this red and voluminous before…
by Advanced-Lake-7354
4 Comments
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If it was previously frozen I tend to get more liquid inside. IMO, it’s less desirable.
Where did you buy it? If it was a packaged meat, check if it says anything like “added solution” which means added water.
I find that any time I dry brine meat, it get much less bag juice and much juicier meat.
Before putting your meat in the bag fold it back twice so the part you seal is completely clean. Then do 2 seals just in case. I’m a rope-access technician so I’m all about redundancy lol.