Help! I need advice, so I am new to sous vide, I out in a pork shoulder at 165 last night for 22 hrs, I vacuum sealed it, appeared to have no air in it, and double sealed it. It’s in an igloo cooler that I cut a hole in for the machine .
I wake up and the temp is good but, I opened up and the bag has ballooned. No signs of a leak or any change in the water color indicating the juices are leaking.