Need advise

[johndeer]

I started two nice fours pound chuck roast Thursday evening at 4:30 at 133 degrees for a 24 hour cook and when I got home from work Friday at 3:30 discovered my Joule had stopped at 9:48 Friday morning because of a power outage.
The temp of the water was 82 degrees.
I restarted and was thinking about going another 12 hours.
Is it safe or do I chunk them and start over?

 

[S-met]

I am probably the minority here, but I would cook for another 12hrs.

17.5hrs at 133 in a sealed bag. Kind of like canning meat.

 

[chef jimmyj]

You should have reached Pasteurization long before the power went out, 17 hours in, as the surface is the only issue. Considering you are going to Sear it, I see no Safety Issue. Someone more experienced with SV will need to help with the additional cook time...JJ

 

[johndeer]

You should have reached Pasteurization long before the power went out, 17 hours in, as the surface is the only issue. Considering you are going to Sear it, I see no Safety Issue. Someone more experienced with SV will need to help with the additional cook time...JJ

That was exactly my thoughts.
I’ve done quite a few chuck roast sous vide and shared them with other friends and three have bought their own unit .
These things are great

 

[daveomak]

I would restart for another 24 hours... maybe even 36-48 to have some insurance.....