Meat "crying" in bag

Hey!

Sometimes when I do meat in the sous vide everything goes perfectly good, but other times the meat releases a lot of juice and ends up dry and harsh. Yesterday, I submerged pork cheeks in water bath that had been brined for 24 hours, packed with a table top cheap vacuum machine (that only sucks the air out) and heated to room temperature. This morning, the bags have a lot of juice in them, and I suspect they will just keep loosing more juice.

I have tried to google it, but it seems that either this is my grudge or other people are to embarrassed to talk about it. WHY IN THE WORLD DOES THIS HAPPEN TO ME!!!?!

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tshewman

It's not uncommon for the meat to leave juice in the bag especially over longer periods. However, generally not an excessive amount and leaving the meat "dry" seems puzzling. One would think the temperature might be elevated above the ideal....? What temperatures have you tried and had success with?

Brendan_Lee_56950

Make sure the meat you're buying isn't mechanically tenderized, i've found that to end up very dry when cooking long and low in the water bath

Matt_67991

Salt doesn't help.

maggi_storada_22139

I am following the 62´pork cheek recipe from Chef Steps. And its not a little, i would say the cheeks have shrunk to half the size. Exactly the same happened the last time i tried to make the recipe. Maybe something wrong about norwegian pork :P

tshewman

No doubt they will shrink, but that much(?). I recently did the pastrami with Beef cheek and it worked out perfectly, so I am a bit perplexed. Obviously you could try a lower temp and check the release.