These pork shoulders weren't floating when I went to bed but here we are. About 1/2" is above the water line sadly and I'm not sure how long they've been like this.
I had it covered to avoid water loss which looks like it may have saved it? Measuring the temperature on the inside of the saran wrap it appears to still be hot enough to kill bacteria(?)
by Eswift33
5 Comments
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Heat in the water still transfers up the meat and into the floaty bits. You obviously want to avoid floaters, but I’d still eat it.
For the future, look into getting [a plastic coated chain](https://www.amazon.com/Extreme-Max-3006-6587-BoatTector-Vinyl-Coated/dp/B014HEXQFA?gQT=1) to weight down your food for the long cooks.
I use a landscaping brick to keep the bag down. It was available, clean and heavy. Is there anything wrong with this idea?
I use this and never looked back.
https://a.co/d/e6nOrJe