So I bought myself a sous vide unit a month ago and have been playing with it since. Veg, eggs, meat less than 1 lb per pouch & nothing that'd take more than an hour or two, all going into ziplocs. For what I've done so far, food safety issues haven't really surfaced.
Now I wanna make brisket.
I've read up on sous vide safety, know about the "danger zones" and how hours and hours of an internal temp of 135F will kill bacteria just as surely as a second or two at 165F. It's my intention to s.v. my five pounder for two days at 135 to kill off the bacteria and get it nice and tender.
I'd like to hear from anyone who's done long-time sous vide work with big hunks of meat, are familiar with food safety issues (and how to avoid them) and can advise on the difference between ziplocs and vacuum sealing.
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