Tried to do 36 hours at 132F. First time going this long. The meat was vacuum sealed. When I cut the bag it smelt like cheese and poop. Not sure where I went wrong. It was really tender to the touch but now I can’t get the smell off my hands
by Fun_Back_6201
1 Comment
I did a brisket with a ton of black pepper that came out cheesy. I tossed it too. I’ve read that some spices then to give off a sour smell when held at a low temperature for a long time. YMMV.