Veal Shank fermentation

In the Sous Vide Recipes Forum
I had a problem cooking veal shanks sous vide. As seasoning I used a tablespoon of a Memphis style rub with a small amount of sugar added. I boned the shanks and tried to cook at 130 for 72 hours. I noticed the bag was inflated after ckecking at 60 hours. Is this due to fermentation because of the sugar in the rub or contamination? After opening the pouch it was funky smelling but didn't smell yeasty. Any ideas?


1 Reply So Far

Suspect as per my recent post ('gas gangrene') you had a little bit of fermentation which caused the bag to float above the water, and then essentially it rotted. Sorry to hear that.


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