On Sat, 7 Feb 2015 16:08:32 -0800 (PST), Bryan-TGWWW
> wrote:

>Two days ago, I did it at 130F for about 3.5 hours, then chilled it in an ice
>bath overnight, and refrigerated it at about 30F--it was a bit frozen. This
>evening, I put it on a hot, peach wood fired grill, and it came out as tender
>as a strip, though with chuck, rather than loin flavor.
>
>Meat that is already vac packed is ideal for sous vide.
>
>I had the steak with Flamin' Hot Lay's potato chips and a bottle of IPA @ ~45F,
>not over ice. The last time I used the sous vide method, I did it for too long,
>and the meat got a bit too mushy.
>
>--Bryan

I'm curious, is that supposed to be enough heat to kill any bacteria
or parasites, or do we just assume it's pretty clean as it comes to
you? Or do you start with gamma-ray irradiated meat?

J.