Ham help needed

[JBURTKA]

I am sous vide a 18 lbs city ham in original plastic shrink. After a couple of hours @ 140f the plastic "inflated" and floated the ham to the top? Any ides what created this and is it an issue?

 

[dirtsailor2003]

The stream in the package creates the air. Yes you need to weigh it down so the meat is submerged.

Also it’s not recommended to cook in the original packaging.

 

[daveomak]

Read the below tutorial and use it...

https://douglasbaldwin.com/sous-vide.html#Table_2.3

Meat in the SV should not be more than 3" thick.... It takes too long to get to a temp that kills food borne pathogens...

Thickness

65 mm

8¼ hr

4½ hr

3¼ hr

 

[gmc2003]

I have one question, and please don't take this the wrong way. Why would you want to cook a city ham in an SV?

...and welcome to the site. Happy to have ya join the fun.

Chris

 

[thirdeye]

Welcome to the neighborhood.

I'm guessing this is a ready-to-eat type of city ham? And not a ready-to-cook ham?