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Hi Everyone! Quick question here.

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    Hi Everyone! Quick question here.

    I just finished sous vide short ribs. The bag is currently chilling. I noticed there is a slight greenish tint in the bag. I have no sense of smell (nose blind) and won't be able to smell it before I finish it on the grill. I used Black Ops rub. Can anyone advise if they are fine? They were in the bath for 24hrs @ 167.
    Thanks.

    #2
    Can you post a picture of them

    Comment


      #3
      The timing and temp don't indicate problems, but customtrim is right - a pic can tell a different story if you have an insensitive nose.

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        #4
        Ok, it's a little blurry. The green tint is not as apparent as the yummy juice has already congealed and gone yellow. But you can still see a slight green tint.
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        • customtrim
          customtrim commented
          Editing a comment
          It's just meat and your rub nothing else

        • Syko
          Syko commented
          Editing a comment
          Correct.

        #5
        I think I found the answer. It's either Lactobacillus (harmless) or the garlic that was in the rub. Since the green tint was in the liquid and not visible on the meat, I think it is safe to assume it was in the garlic.

        In your opinion, is this sound judgment?

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          #6
          In light of your avatar............hmmmmmmmm.

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            #7
            I would think you are good to go.

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