MThuntr
Well-known member
Well, last week I began my first sous vide euro on my raghorn. The process seemed to work great...140 degrees with some OxyClean for 14hrs. Pressure wash skull. Dunk again at 140 for another 12hrs pressure wash and pick off bits. Dunk again at 140 for another 12hrs to get the last resistant bits.
Bleach with the 40% peroxide and wrap with plastic wrap.
Due to time constraints and a family thing I had to attend. I left everything wrapped and put in a plastic tote out of the way. Fast forward to midnight last night and I walk into the house to a mild smell of funk. Lift skull to see bloodly liquid pool in the bottom of the tote and obvious smell of rotting meat. Looking around I see a faint pink staining inside the skull...no meat, no tissue, no cartilage but pink bone. Also bleaching process was patchy at best. My guess is 140 isn't hot enough and as @MinnesotaHunter mentioned in a reply in a different thread 180ish may be the magic number.
You guys think if I wash off the peroxide and dunk again at 180 for 6-8hrs to cook it that I could give it another go?
Bleach with the 40% peroxide and wrap with plastic wrap.
Due to time constraints and a family thing I had to attend. I left everything wrapped and put in a plastic tote out of the way. Fast forward to midnight last night and I walk into the house to a mild smell of funk. Lift skull to see bloodly liquid pool in the bottom of the tote and obvious smell of rotting meat. Looking around I see a faint pink staining inside the skull...no meat, no tissue, no cartilage but pink bone. Also bleaching process was patchy at best. My guess is 140 isn't hot enough and as @MinnesotaHunter mentioned in a reply in a different thread 180ish may be the magic number.
You guys think if I wash off the peroxide and dunk again at 180 for 6-8hrs to cook it that I could give it another go?