I’ve had a sous vide for a few years and use it mostly for steaks – these are short cooks but I’ve noticed some water leakage when doing them.
Whenever I have a longer cook, like pork ribs, the bags start leaking air / taking in water after a few hours. I just put in 2 racks of ribs and after a few hours they’re all floating and have water in them.
I’m using an Annova Precision vacuum sealer and Kirkland bags from Costco.
Anyone have insight into what might be the issue? Is my sealer not sealing correctly? Are the Kirkland bags known for poor quality and is the issue?
by ditka1230
5 Comments
Check if the bones are puncturing the bag at all. Also make sure your seal is good, can double seal. Worst case scenario double bag.
I always double or even triple-seal both ends. Sometimes there’s a little fold or crease, or a bit of oil or protein that keeps the seal from taking. Just move the bag down a couple millimeters and seal again.
I always double or even triple-seal both ends. Sometimes there’s a little fold or crease, or a bit of oil or protein that keeps the seal from taking. Just move the bag down a couple millimeters and seal again.
Check the seal liners ring thing if it’s a flat vacuumed or you are not giving it enough length for the seal to take. Or liquid is seeping. Either way I had this issue and that fixed it fyi.
For long, hot cooks I always double seal on both ends. Really only noticed leaking issues with long hot, so you might have other issues. Look at your sealer, make sure there’s no gunk on the sealing strip. That would prevent the heat from getting to the bag for a good seal.