Classic Braised Pork Belly blunder

I asked this question in the comments section of the recipe already but I wanted to make sure I get a response since it is time sensitive, sorry for the redundancy.

Due to serious oversight and lack of editing my anova settings, the pork belly was done and the machine turned off about 2 hours before I could ice it after getting up in the morning. I submerged it immediately and am super disappointed in myself since it took so many days to put together. When I pulled it out the bath was down to 45C (from the original 60C), the pork was double bagged using a food saver and ice cubes.My mind tells me to chuck it, my heart is in pieces. Thoughts?

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bkeene12

That's a tough call. Same thing happened to me but I had short ribs sitting at 33 c over night. I'm going to say, I think you'll be alright. The temp came down over 2 hours meaning you were probably over 130 f for at least half of the time and that should be safe. Someone might be able to offer a more scientific explanation.

Eric_M_16062

I wouldn't feel comfortable serving it to anyone else, that's for sure.

As far as you're concerned, that's your call; though, given you were cooking it so close to the "danger zone" temperature for so long anyway I'd call it a loss.

The downside to cooking sous vide is that your temperature is not ever high enough to gaurantee bacteria is killed in the cooking process. You were cooking your belly @ 130*F when salmonella bacteria dies @150*F, for example. I'm not as concerned with salmonella as I am botulism, as it's an oxygen free environment. Either way, you have given any bacteria present on the surface of the meat what sounds like 12 hours of growth time (albeit slowed). All that said, I've definitely ingested meats and questionable ferments before...

Brandon_Byrd_40557

I don't understand your response, though I agree with the essence of it (I wouldn't feel comfortable serving it to others, though I'd probably take the chance on my own). The OP was cooking at 60C, which is 140F and not the 130F you mention. I don't know why you think it was in the danger zone (or in a bacterial growth time) for 12 hours. Given that his circulator was only off for 2 hours and that the temp had only fallen to 113, it's likely that the meat wasn't in the danger zone for mote than hour. Botulism shouldn't be a big concern since the belly was cured with nitrite salts. Also, salmonella is killed at temperature less than 150F.

Anyway, I wouldn't throw the belly out with the SV bathwater, and would eat it myself. It's more than likely safe to eat. But I wouldn't serve it to pregnant women, kids, sick folks, or the elderly (or to strangers for money).

Papa_147145

The pathogens that most concern me are C. botulinum, B. cereus and C. perfringens. It cooked for 36 hours @ 60C so I'm pretty confident there was significant factor reduction of a lot of the common culprits like salmonella. It was also only in that danger zone for maybe an hour and a half, which is a lot less than the four hours typically recommended. Then again the warm bath can be like viagra to those fuckers. sighhhhhhhhhhh

Papa_147145

I actually didn't have insta-cure so I just went with kosher salt, would botulism still be of concern?

Thank you and everyone else for your suggestions! I think I might end up eating it and not serve it to anyone else.

Brandon_Byrd_40557

C. botulinum has an upper temp limit of 119F and is most active between 86-104F.

C. perfringens has an upper limit of 126F, and is most active between 109-117F.

B. cereus has an upper limit of 131F but is most active between 82-104F.

Out of all of these, C. perfringens seems like the one you'd worry about most given that it's most active in the temperature range you dipped into. But you were beginning with a pasteurized product, so it's highly unlikely that enough time had elapsed for significant bacterial growth to occur.

Brandon_Byrd_40557

I wouldn't worry about it.

Eric_M_16062

130* was a typo, and I didn't say in the danger zone, I said close to: 4-60C is considered unsafe. Given the temperature and time, bacteria could grow in that environment... However slowly.

Where I look like an idiot is that I didn't read the other post, I had guessed regarding method and hadn't accounted for a cure.

I wanted to stand by it... I can't. Sounds like the product was brought down below 4° within 6 hours, regardless. Ignorance failed me! I responded without knowing all the facts.

Sorry fellas.

Papa_147145

Ate it! Quite tasty stuff, glazed with reduced black vinegar/orange/soy gastrique and served on freshly baked baguette with mustard as an appetizer. Since the pork is quite salty already I'll use less soy next time around.