I regularly make roast beef 54.5 for 20 hours using top round. This time at 20 hours it still wasn't the usual tenderness so I went to 36 hours. After pulling it from the bath the meat smelled very funky. I'm guessing that somehow the temp dipped below the safety zone through the cook and spoiled the beef. I suppose that's the risk when cooking at the minimum temperature. Next time I will bump it up to give me more safety.
Submitted January 01, 2017 at 04:41AM by Oztravels http://ift.tt/2hYDg17
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