Sous Vide bags

Hello, I have a big issue .... I have a pig ham leg too big for my vaccum seal bags, so I find these ziploc big bags x-large

Can I use this ??

Well since I’m already here any idea for I’m thinking in 165f for 24h

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Comments

meyer8863

Wow! Never seen a bag that big! While it’s at the upper limit of what I would do with a ziploc, i think it’s work great. I would double-bag is for peace of mind. You will also want to cover any point bones with foil, to avoid puncture. As far as temp goes, I would check out the app, to look at your desired texture. Good luck!

V_624696

But do you think that bag is food safe ?

brian_martin2001

"Regular Ziploc bags can be used safely for brining (Photo 9). The one-gallon size can be used for small cuts of meat like pork chops, chicken pieces, while the two-gallon size will accommodate a whole or butterflied chicken. Just put the meat in the bag, add the brine, zip the top, and place in a mixing bowl in the fridge for support and to catch any leaks (Photo 10).

For items like a whole turkey, large food grade plastic bags will do the trick. One such product is Ziploc Big Bags XL (Photos 11-13). These thick, sturdy bags are designed to store anything, including food, and are made of the same food grade plastic as regular Ziploc bags. They measure 2' x 1.7' and hold up to 10 gallons. They include built-in handles and a pleated bottom that allows the bag stand up on its own."

http://virtualweberbullet.com/plastics.html

meyer8863

Both ChefSteps and Dave Arnold (of cooking issues) say ziplock bags are safe at Sous Vide Temps. I trust their opinions. So I wouldn’t worry about the safety of it, personally.