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Oh no....Ziploc bag split :(

Matthew_Hooper_308298

Hey guys,

Nightmarishly enough I am 15hrs into a 24hr sous vide of a pork butt to make pulled pork, and the bag has split. The meat has been in direct contact with the water for anywhere between 2 and 4hrs.

Is this ruined?

I took it out immediately, re-bagged it up with some fresh rub and have another 9hrs to go yet. I was then planning to finish it in the oven for 90mins at about 300 to develop that crust on the outside.

Am I wasting my time? Is this already ruined, or can I get away with it?

Thanks guys, fingers crossed!

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Comments

seijoed

Nope. You are good. If it doesn't smell bad and floated around in botulism temp for hours you are good. 90 mins sounds really long, like history lesson long. Increase temp.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

double bag and march on....

fisher23

You're good. My question is at what temp? They don't recommend using ziplocs above 158 degrees F.

barb_49689

Ziplock bags are simply not the right gear for Sous Vide. sorry, -- don't hang me on high. They breathe way too much. plus I called SE Johnson -- they don't recommend their use for long term cooking.