I need some advice. Hopefully this us the right topic. I started a 30 hour at 145 chuckie yesterday around noon. An emergency came up this morning so I had to stop the cook at around 9am. I stuck the bag in the fridge and I won't get back to it for a few days. Any recommendations? Back in the SV? Instant pot? Toss it?
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I think I would have tossed it in the freezer for a few days, then go back to your 145 30 hour cook from frozen. Sitting in the fridge for a few days at fridge temps is eating into your food safe storage time now that the cook started. Well, that's my opinion, based on the advice to hold leftover beef for no more than 4-5 days in the fridge. -
I would just start smoking it (300-F) upon removal from the fridge. You slicing or pulling? The surface is definitely pasteurized.Comment
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From a food safety it’s fine assuming I’m reading it right that it cooked for ~21 hours and if vac sealed should be fine for a few days.
zero clue if you can continue the cooking though and get the same results. I’d probably switch to a braise or a chili just as extra protection in case the last 9 SV hours can just be restarted after the pause but just a guess on my part.Comment
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So ... like shify ... it sounds to me like your chuckle is thoroughly pasteurized but wasn't in the SV bath long enough for it to undergo the magical texture changes that a long SV time brings to the party. While it would have been better to have shocked first it in an ice water bath rather than just putting it directly in the fridge, it's probably ok if still vac sealed (remember, it's fully pasteurized). I'd just take it directly from the fridge and finish the original SV plan ... plus adding a couple or three hours to allow for reheating.Last edited by MBMorgan; July 16, 2024, 08:44 PM.Comment
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Well, the meat should have been flash-chilled in a 50/50 ice bath before putting in the fridge for the best food safety route. A toss into the freezer as jfmorris suggested would have been better than the fridge. But then "needs must" as they say.
Remember that from a food safety perspective, you've got 4 hours total for the 40-140° rule, and its cumulative. You've used most of that up in the cooldown in the fridge, so factor that in.
The food safety experts at Breville expand that food safety window to 6 hours for SV food.
That vac-sealed bag provides a good anerobic (low/no oxygen) environment for spores to try to proliferate.
In the FWIW category, here's what the FDA says (speaking of pasteruized fish, etc.):
In reduced oxygen packaged products in which
the spores of non-proteolytic C. botulinum
are inhibited or destroyed (e.g., smoked fish,
pasteurized crabmeat, and pasteurized surimi),
a normal refrigeration temperature of 40°F
(4.4°C) is appropriate because it will limit
the growth of proteolytic C. botulinum and
other pathogens that may be present.
Even
in pasteurized products where non-proteolytic
C. botulinum is the target organism for the
pasteurization process, and vegetative pathogens,
such as Listeria monocytogenes, are not likely
to be present (e.g., pasteurized crabmeat and
pasteurized surimi), a storage temperature of
40°F (4.4°C) is still appropriate because of the
potential for survival through the pasteurization
process and recovery of spores of non-proteolytic
C. botulinum, aided by naturally occurring
substances, such as lysozyme.
In this case,
refrigeration serves as a prudent second barrier.
More FDA info here: https://www.fda.gov/files/food/publi...3-Download.pdf
I'm too lazy to search for a document from the FDA that addresses pasteruized meat in a vac sealed bag. I'm guessing that these same recommendations might apply?
KathrynLast edited by fzxdoc; July 17, 2024, 09:22 AM.Comment
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Thanks for the advice everyone. I got my son to put it in the freezer last night and I'll decide how to finish it when I get the chance. Right now I'm leaning towards finishing the SV process and adding a little smoke. I'll post the results when I finish.Comment
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Hope whatever made you have to interrupt your cook works out well for all concerned...
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I finally got back to this. Back in the bath at 145 for 12 hours. Took it out yesterday and shocked in ice and into the fridge. Reseasoned with black pepper and some meat church the gospel rub. Put it on the weber at ~250 for a couple of hours. It is about to storm here so I did a very quick sear. Came out great. Maybe one of my best svq chuckies. Go figure.
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Hey, not bad after a month of .........,....
Boy have I missed a lot this summer.Comment
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