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Thank you all for your very helpful responses. I now believe that sauerkraut was the problem. Damn Germans. And cooking at 130 was a mistake. I knew better. I got my temps mixed up with my whole beef tenderloin on the smoker temp. I had a neck roast in the same bag as the three shanks. Lost it...

Am only a Monday Morn cook. Have cooked many “experimental” Anova Sous Vide recipes. Most come out very good and some not so good………but definitely still appealing. My 48 hr cook venison shanks has always been very good. Finally had a disaster and cannot figure out why. Tried to change up …added...