Thread: Vacuum packing and liquid

Not sure what I’m doing wrong but when I try and vacuum pack meat like our venison the blood gets sucked up and hinders the sealing on the vacuum bag. I have tried hanging it off the bench so gravity can do it’s thing, patted the meat as dry as I can but doesn’t help.
Any tips? Should I partially freeze cuts and then vacuum seal? I have a small hind to do tomorrow. Paper towels not an option as I’m out and I’m kind of stuck on the farm thanks to this lovely weather.