Hi, I am going on a long weekend this weekend about three hours away from my home, and I would like to serve sousvide chuck roast. I have had prior success with a 72 hour bath at 131 degrees F, and would like to do it again for Saturday night. (it is Monday). I want to salt it today, then vacuum and start the bath on Wednesday night. I will need to transport the meat during my 3 hour voyage and then restart the bath on Friday evening. Is this a good idea? I will need to bring the meat down to near refrigerator temp in an ice filled cooler in order to keep from poisoning everybody...
Submitted August 16, 2016 at 07:12AM by pickanamo http://ift.tt/2aWKXGW sousvide
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