Sous Vide In Original Packaging

[SheilaAnn]

I have a pair of beef cheeks from Porter Road. I am going to try this sous vide recipe and it calls for tanking the beef cheeks “naked” as in no seasoning. Could I just do so in the original packaging? The seals look great. The recipe calls for 72 hours at 129*F.

[GolfGeezer]

Following…I’ve never done it. Mostly because there is always more than I will cook in one session, so vac sealing and freezing separately is my usual approach.

[STEbbq]

I think the problem is that the original packages might not be rated to maintain the seal for that long at that temp. I would probably reseal in freezer bags or vacuum seal again.

[hoovarmin]

+1 on this. Been there and done that. Don't. It will likely be full of water when you pull it out.

[Troutman]

Yep, re-seal. I do double baggers anyway. At that temp and for that long a time I've had single bags bust open, not good. Plus I would not trust their cryo bag anyway. Doesn't cost much to be insured.

[mrteddyprincess]

I'm looking forward to your full SUWYC report! I have SV packaged meats, but not beef cheeks.

B

[SheilaAnn]

I just went to take pictures for better context for this thread…. Meat juice in the container! That red stuff… myo-something.

i gots my answer for this project.

[Troutman]

myoglobin

[MBMorgan]

Depends on the type of plastic they are packaged in. Some plastics are not sufficiently stable at hi temps (esp. for long times). Personally, I would move them into known sous-vide compatible vac bags or, at a minimum, at least talk with Porter Road and see what they say before taking a chance with their packaging.

[Jerod Broussard]

I wouldn't run lower than 131.5-F.

[MBMorgan]

+1 - Good catch, Jerod. Bad things can happen after more than a couple of hours below 130ºF.

[STEbbq]

Excellent catch. A good SV recipe won’t recommend anything below 130.

[DaveD]

Personally I would never SV in the original packaging because it is not formulated to withstand long periods of high temperature. So not worth the risk. Just open it up, reseal in proper material, and go. Costs you five minutes and grants you total peace of mind.

[smokenoob]

sounds like a recipe for boiled Porter Road cheeks
can you say leaky bag?

[Donw]

I SV in Porter Road original packaging all the time, especially their pork chops. Never had a failure and they are very well sealed.As a safety measure if you are concerned, just drop the original package into a ziplock and remove all the air. You will be able to reuse the ziplock for any leftovers.

[Troutman]

For 72 hours?

[mgaretz]

The nice vacuum bags we get for chamber vacuum sealers, which is what the meat packers use, are the same bags they buy for packaging (and they usually use an even heavier gauge bag). So I wouldn't have problem SVing in the original packaging. I would caution to remove the labels completely, especially if you have a circulating style SV machine. Now that's probably more effort than repackaging if you have good vacuum sealer.

[SheilaAnn]

Since the bag was leaking, I will be resealing.

[SheilaAnn]

Final: went with 131*F. Started at 7pm.

[Santamarina]

I always rebag because I typically trim a little before cooking. So even if I wasn’t seasoning the meat at all I’d still go for the rebag.

[bmillin]

Tried this once with a chuckie, it turned black like it had been rubbed with charcoal.Never again, but it would be worth asking Porter Road.