Sous vided veal shank fermentation

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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?

By Gord on Monday, November 07, 2011 at 09:42 PM

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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.

By DaveyT on Tuesday, November 08, 2011 at 03:51 PM

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Sous vided veal shank fermentation

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