sous-vide Porchetta

For a new year lunch, I made Porchetta by gluing a porc loin into a porc belly and cooked it sous-vide for 24 hours at 60C. Problem is, I never served it and has stayed in it's unopened bag in the fridge since Dec 31, 2016. I use a Foodsaver vacuum sealer and the vacuum is still perfect.

I was tinking I could put it in the bath at 60C for another 24 hours and crisp it up in a scorching oven and eat it. Is this a recipee for nutritional suicide or has anyone ever eaten a three month old vaccuum cooked piece of meat?

Thanks

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torridice_498271

Fridge? I'd be scared. Freezer I might go for.

lfmichaud

The same here. Fridge no way, freezer no problem. Three months in anaerobic conditions there's a microscopic chance of botulism since spores are not destroyed. 60C 24 hours will kill the bacteria but not the spores so new bacteria can grow again and another day at 60C will kill the bacteria but not destroy the toxins that can kill you. And you won't be able to detect it by smell or taste.