I started by chopping chuck steak -> i then sous vide, chilled it, and dropped into immersion circulator. At 132F for 24hours. I then chilled again. Basically all was prepared as it should be - or at least I thought I did. However after cooking the bag was swollen and gave off a horrible smell.
Did I do anything wrong? I read that keeping the meat whole may help with killing any bacteria?!
Thanks!
Steve
1 Reply So Far
Interesting, it doesn't sound like you did anything wrong, as long as you quickly chilled it in a 1/2 ice - 1/2 water bath. Cutting it first shouldn't make a difference with bacteria above 131F and for that amount of time.
Sorry I don't have an answer but it sounds like it should have worked fine.
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