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SV Fail
Markzzz
Posts: 35
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?
Comments
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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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The bag did not retain any water other than meat juice. I think it was gases from bacteria?
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That is a very likely an accurate assessment. I would stick with 135 if I were you.Markzzz said:The bag did not retain any water other than meat juice. I think it was gases from bacteria?
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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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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Thanks for the feedback guys. I should have never went below 132*. Ooh well. Live and learn.
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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 2013A happy BGE family in Houston, TX. -
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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What everyone else said. Play it safe and above 131.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
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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