Hello! We slice and portion in individual plastic bags roast beef, pastrami and corned beef for sandwiches. Problem is they turn grey within 2 days. Can you suggest how to ensure they remain beautifully red?
The problem is oxidation. If you can keep all the oxygen out of the bags then your meat would remain red longer. That would require a vacuum sealer and the proper bags, which would get get very expensive fast. Your best bet, as the previous posters stated, is to slice less, more often-at least once a day.
I have used these bags, they do work but not forever. You can suck the air out but over time they will fail sometimes I use the for cheese and so far 2 bags let air back in after few sucks. The pump you can get off amazon under $20 and if you like it foodsaver has half price or 2 for 1 sales all the time. I buy my big packs then, cheaper than costco
Yes vacuum sealing meats like beef turns color, mostly darker that you would think it turned but once the package is open and the air hits it will turn red again. I'm talking freezing vacuum sealed meats, haven't see it in fresh guess doesn't stay around long.