Okay, my sous vide aficionado friends, I have a dilemma. I cured a brisket in the recognized method then bagged and plopped it in the sous vide at 155 degrees. It's been hot tubbin' for 24 hours when I discovered that there was a small leak in the bag that allowed quite a bit of water in. I have since drained the water out through the aforementioned hole, but am now wondering if this is safe and how to proceed from here. Hoping it's not ruined, but salvageable. Advice?
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You got a cured product and 155 degree water. If the water was clean I'd be fine. Chilling of a cured product is important for Clostridium perfringens, since cures, cure accelerators, salts, don't do anything for that microbe. -
Thanks for the response Jerod Broussard . I planned on chilling it in the morning, then smoking it early afternoon. As far as the water is concerned, although somewhat inclined, I did not use water from either the pond nor the available mud puddles (that was just a joke!). There was an intrusion of water from the sous vide pot, all of which were 155 degrees. So, by your observation if I give it a good chill then a lovely bounce on the smoker all should be fine?Comment
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Maybe a little less salty, but the meat will be fine.Comment
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I remember doing that with a pork butt during a multi-butt cook. Dried it off and put it on the smoker. No problem.Comment
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Agreed, it may end up needing salt after cooking. I had this issue with one of my pastrami cooks, when I soaked it a bit long and removed too much of the salt (apparently). You should be perfectly fine.Comment
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It tasted more like corned beef than pastrami, but was quite good nonetheless. Thanks all for the advice and encouragement.Comment
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I had the exact same thing happen to a chuckie I was doing. The only problem I encountered was it seemed to draw a lot of moisture out of the meat and the resulting roast was dry, yet perfectly safe to eat. Since then I have gotten into the habit of double bagging my higher heat baths.
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