Sous vide pork shoulder - floating bag

termee_47726

I placed a pork shoulder roast in my SVS at 175 F overnight. This morning I checked on it and the bag was floating slightly above the surface. The part that was floating was about 155 F according to an IR thermometer, but I'm wondering if this is normal and safe to eat, or if I should dump it.

Chris_Young_80640

@termee — You should be fine. Pork shoulder has a lot of fat, and when it warms up so that there is a bit of water-vapor pressure in the bag, it can become buoyant enough to float. Next time, you might try weighting the bags down. We often have to do this with pork belly.