Re:Dry Blood in bag?

[Ron Pratt]

Hey guys – you’ll be just fine, don’t worry about it and I sure wouldn’t suggest breaking the seal now because of it. More than likely the sub-primal you started with had already been wet aged meaning yes there would still have been some blood in the meat. Unless you did one heck of a vacuuming job I’d even bet the dried blood you now see was surface moisture present at time of sealing. Once the Drybag has started to allow the moisture to escape then yes you could see the residue of blood. Again – you’ll be fine!