Chuck roast at 131F. About 36 hours in. Marinated in red wine. Carrots, Onion and Celery.
Still holding at temp. But noticed a big air pocket developing.
I’ve done lots of sous vide but not long runs like this so not sure if this is normal.
Thanks for the help.
by sixtysecdragon
8 Comments
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It’s okay, you can agitate it to let the pocket go to the top if you want
Could be normal (meat shrinkage due to cooking creates more space in the vacuum, air leaves meat into bag, air expands at higher temp). At 131 there is mild risk of growing lactobacillus which can degas and create air bubbles, too. It’s benign (maybe even beneficial) but potentially not tasty and stinky. Won’t know until you open it and give it a whiff.
Completely normal.
You are in for a treat!
That’s really low in the temperature. I had a not totally thawed brisket cook at 132 for 72 hours and had sit in the bag. All the meat had a slight cheesy taste that permeated everything. Luckily I made 2 briskets and that one mostly get fed to the dogs.
A slight cheese smell likely won’t harm you, but you can’t get rid of it.
As tissue breaks down in a sous vide it releases gas, from what I understand. Mostly the fat and connective tissue if I remember correctly. Totally normal either way.
Increased temps can break down some of the connective tissue better too. Lower isn’t always better, so try with higher head like 137 or 140 too. I think i did one at 145 once and it was still delicious.