All was well until this last time.
Have a look at the photo below, and with CW`s good help I think I have also again learnt something, even in a comfort zone.
See the black / dark marks in the slices, they are visible throughout at places where I pumped the meat. The difference this time was the meat had been cryovac packed and frozen for about one year.
The texture is also very "mushy".
One of two things went wrong; either the meat was of exceptionally poor quality (yes I did buy the Loin on sale) or it had previously been slow frozen.
So the whole 9 lbs will be tossed.

Lesson learnt.

