Hi. So, using the recipe of Gavin Edwards for sous vide beef short ribs, I put all my new stuff to use...Anova machine, Rubbermaid container with a neoprene sleeve and a silicone top, and a rack. I used a Nesco vacuum sealing machine to seal the short ribs, freshly bought at the local butcher, after I put the ingredients...herbs and butter....in with it after searing it, as per the recipe, in a skillet. Forty eight hours later (the prescribed time at 131F, Both bags of meat had ballooned, although the seals remained intact. The smell was awful...actually like feces. I threw everything out, obviously. I guess I’ll stick to recipes that don’t call for long cooking times.