Mar
06
2016
6
Green Meat after 24 hr @ 60 C
By Katman2
Forums:
After vacuum package, 30 seconds in boiling water ~100 C). After 24 hrs @ 60C, pork shoulder steaks had a green tinge to them. Had good vac on bags (~3 torr). Bags were not touching. Secondary t/c indicated 59.4 to 60.3C throughout water bath. No bag bloating. No off smell or taste. 20 minutes room temp cool down followed by ice bath.
Could green color be caused by Fe in hemoglobin?
When ahead and finished like tonkatsu. Hella good.
Want to try Wellington treatment next, but what to do about the green color.
Suggestions?
