I need some help figuring out what I did wrong. I did beef ribs 48 hours at 135 degrees. I use two thermometers to make sure my temps are accurate. I did the exact same thing last month and they came out amazing! This time...two of them were fabulous (all were in separate bags), but the third one...smelled rotten. I threw it out. It's obvious some bacteria was multiplying in there. I read the pasteurization tables and given the time and temperature I didn't expect any trouble. What gives? Also, what can I do to prep the beef so as to reduce the surface bacteria. I was thinking maybe a salting or brine in liquid for a few hours followed by a rinse and pat-dry. Any advice here would be really appreciated. I love the results I can get with sous vide, but the food safety issue scare me. I don't let my little kids eat anything I cook that way (they are 3 and 1). TIA for insights!
