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Markzzz
Markzzz Posts: 35
in EggHead Forum
Hi All, Just wanted to share a recent SV mishap. I've been cooking SV for a year now with a PolyScience circulator and it has been a breeze. I've done 72 hour bone-in short ribs on numerous occasions at 135 degrees and they've turned out awesome. I decided to try them at 130 degrees for 72 hours. I always double vacuum seal them just in case. This morning, on day 3, I checked on them and the bag was floating. WTH! Upon closer inspection, I noticed there was some air in the bag, not filled like a pillow though. I removed the outer bag and there was air in the food bag as well. I pulled them this evening and the food smells like a dirty baby's diaper. Sadly, I had to toss the short ribs. I'm thinking that 130 degrees may have been a bit too low?
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  • Little Steven
    Little Steven Posts: 28,817
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    131* is minimum but I think your problems were caused by the leaking bag

    Steve 

    Caledon, ON

     

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  • Markzzz
    Markzzz Posts: 35
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    The bag did not retain any water other than meat juice. I think it was gases from bacteria?
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  • Zmokin
    Zmokin Posts: 1,938
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    Markzzz said:
    The bag did not retain any water other than meat juice. I think it was gases from bacteria?
    That is a very likely an accurate assessment.  I would stick with 135 if I were you.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Terrebandit
    Terrebandit Posts: 1,750
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    Why cook this way?
    Dave - Austin, TX
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  • Lit
    Lit Posts: 9,053
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    I always go with 132. @Terrebandit‌ its an easy way to make sure food is cook exactly how you want it. You can put a steak in for 2 hours at 125 and its safe to eat when you take it out and its 125 every time. Then give it a quick sear for appearance/texture and its ready. Or do long cooks like this one and it helps to make cuts like skirts/flanks very tender keeping them just outside the danger zone and allowing them to slow cook.
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  • Markzzz
    Markzzz Posts: 35
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    Thanks for the feedback guys. I should have never went below 132*. Ooh well. Live and learn.
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  • caliking
    caliking Posts: 18,731
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    Chalk it up to experience and carry on. You spotted the boo-boo in time and pitched the meat. Intelligent folks learn form their mistakes ! :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 11,512
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    I've done shorts ribs just once, at 133.  For my next attempt I plan to go 138 for more ribs like texture rather than medium rare steak like.
    canuckland
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  • PNWFoodie
    PNWFoodie Posts: 1,046
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    What everyone else said. Play it safe and above 131.
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • nolaegghead
    nolaegghead Posts: 42,102
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    132F is the lowest I'd go for over 4 hours.  For ribs I go 135-137F, you're well above the danger range and the connective tissue breaks down better.
    ______________________________________________
    I love lamp..
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