Hi guys, just a question.. I use a water displacement method with Ziploc freezer bags, and am doing my first longer cook.
I have a lidded container to prevent evaporation, and the bag is sealed perfectly. Meat is below waterline, but the top of the bag is clamped in the lid to keep it stationary and centred…
The little bit of juice that's percolated up above the waterline.. is this a food safety hazard?
Just thought about it after it's been cooking for 12H
by Ancient_Shelter749
2 Comments
I’ve cooked it this way for a long time and never had a problem. For me, as long as all of the meat is below the waterline and it’s well insulated and at temp, I think it’s fine.
I recommend double bagging depending on the length of the cook.