First of all, sorry for my bad english, I'm a foreign.
I'm new at sous vide world, and have a doubt, and I'm wondering if someone more experienced can help me.
For days I was looking for the ingredients to make this recipe: https://www.chefsteps.com/activities/smokerless-smoked-brisket
I did all like the recipe says, including using the Prague Powder nº 1 (very difficult to buy in Brazil since the sell was restricted by law).
The Problem:
After the meat rested for 3 hours with Prague Powder, was a little late, about 12:00 am, than at 12:30 am I put pre-heated water over 50ºC (122ºF) on the container, and also the meat, programed to cook at 68ºC (154,4ºF), timed for 24 hours. About 01:00 AM, the water reached the target temperature and cooked ok until about 9:00 am, when power was out and obviously turned off the equipment.
I wasn't at home and just figured out when was already 06:00 pm and the water was at 35ºC (95ºF) when immediately I started to heat the water again, with take about one hour to reach 68ºC (154,4ºF), after reached the temperature I let it cook for more 16:30.
Relevant Facts:
I tested, in same container, with same water volume that was cooked the meat, how long it takes to drop the temperature to the critical 54,4°C (130ºF), and the answer is at least 55 minutes;
Based on that test I think the meat keeped in critical temperature for about 8 hours;
I used well-prepared vacuum packaging, which left almost no air inside. The meat has about 70 mm thickness.
Questions:
- The first cook (8 hours at 68ºC (154,4ºF)) was enough to pasteurize the meat?
- Prague Powder can help to prevent pathogens?
- Is it safe to eat this meat?
- What can I expect with the interruption of cooking in terms of loss?
I appreciate if someone with more experience than me can help me.
Thx.
