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thejester | Jul 29, 201909:30 AM     4

I had some vacuum sealed ribs in Sous vide somebody came by and unplugged it and didnt take the meat out so it sat in the water bath over night. Its vacuum sealed but I know it went through the temp danger zone too slow. I have no idea when they unplugged it and at what internal temp. If I bring it back up to temp at 165 for and hour or more or should I just trash the whole rack of ribs.

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