Is it safe?

Canugghead

Woke up and saw alarm clock flashing 4:00, ooops!  Ran down to check the small semi-tough beef roast in the SV and it was at 110F.  

Situation: At around the 36-hr mark power went out, water temperature dropped from 133F to 110F over a 4-hr period.  

I turned it back on. The roast should be fully pasteurised after 36 hours at 133F, but it was in an anaerobic environment.
Is it safe ???

Jstroke

I wouldn't hesitate to eat it. If concerned make something yummy out it

gdenby

Yes, it should have been pasteurized in that time. Check this page. It seems to indicate that botulina spores would not grow appreciably at 110 over a period of several hours.

Canugghead

Appreciate your input @Jstroke and @gdenby , ice shocked after 48 hours and resting in fridge for tomorrow.

Skiddymarker

Agree with our canoe paddling expert here, you are good to go!

Fred19Flintstone

Canugghead

Ate it 5 hours ago, guess the answer is yes 

Painted with egg white, rubbed, seared on CI grid.  Came out a tad too dry and tender, au jus from SV purge helped though. 36 hrs at 130 would probably be better.

Note to self: fix the broken Stoker for monitoring long SV cook.

nolaegghead

Lean roast - check the tables and once you're at your setpoint through and through, just a few hours at that temp are enough.   I did something like that a while back and it was mushy.  You don't have the fat and connective tissue to give it texture and moisture (fat).  Good to be experimenting.  Learn the trends.

Canugghead

Thanks @nolaegghead , luckily it was borderline mushy, guess the overnight refrigerating helped tightened it. Did not reheat before searing, just left it out an hour. The learning never ends for me 

fishlessman

i did a beef chuck this weekend at 131 for 41, i noticed a dryness as well. there was plenty of fat and that helped and there was gravy which im glad i made. i got good texture but the dryness threw me as well, another thing i noticed was a marinated flavor, did yours taste marinated, it wasnt a bad flavor but it was there, must have been from the rub in the vacuum pack

Canugghead

@fishlessman I'm surprised yours was dry too, since chuck has more connective tissue and fat than my all lean top round. Ya I'm glad I extracted au jus from the SV purge. Mine was SV naked so no marinated taste, just beefy goodness! I usually apply rub before searing.  One thing on my to-try list: vac seal with fish sauce, stand, warm age in SV, cook in SV.

fishlessman

Canugghead said:

@fishlessman I'm surprised yours was dry too, since chuck has more connective tissue and fat than my all lean top round. Ya I'm glad I extracted au jus from the SV purge. Mine was SV naked so no marinated taste, just beefy goodness! I usually apply rub before searing.  One thing on my to-try list: vac seal with fish sauce, stand, warm age in SV, cook in SV.

i think the dryness i noticed could have been from expectations, it really looked like prime rib when it was done im going to back off on salt next cook, this one was with bad byrons butt rub, fresh rosemary, and thyme. might just go with fresh and dry herbs next time and leave the salt out til the end. had done a lamb leg a few months back, 9.5 hours, that was way too long with that cut. will be interested to see how the fish sauce one comes out, i really like marinated tritip with a hot crying tiger sauce on it, one of the best things ive made on the egg

thetrim

I always hate to see a thread with a title like that, but am very happy it turned out OK

GrateEggspectations

The little devil on my shoulder is telling me that just once, it'd be funny to see the OP of one of these "is it safe?" threads posting an update to relay that they'd in fact experienced a little gastric or intestinal distress as a result of the subject meat in question. I figure we just never hear back about those outcomes.

  

bgebrent

But it's safe!  They should post the appetizer round.  Wait for the 100 day rotten meat tread this weekend,  perhaps you'll appreciate that.