Help with long cooking time for chuck roast

In the Modernist Techniques Forum
I've twice tried to cook a chuck roast as recommended in the MCME sous vide book, 2 days at 131", to make it like a prime rib. When I opened the bag, there was a gamey smell to the meat. The bag hadn't puffed up, so I assumed it hadn't spoiled. We ate it both times and didn't get sick, but the gamey smell and taste is rather off-putting. Is this a normal byproduct of the process, something to do with the particular piece of meat, an indication of temperature issues, or something else? Input appreciated.
By JoelB on Friday, February 19, 2016 at 10:59 AM


3 Replies So Far

It's probably a lacto-bacteria. It's harmless but smells bad. You can help prevent it with a quick dip in boiling water before sous vide. I hope that helps some! Thanks and happy cooking!
By Jason Logsdon on Saturday, February 27, 2016 at 03:31 PM
I have a question about the boiling water. Would you have the meat in or out of a bag?
By Charlotte on Friday, October 28, 2016 at 08:19 PM
Generally it's out of the bag, but some people put it in the bag first.
By Jason Logsdon on Saturday, October 29, 2016 at 12:11 PM


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