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Message: [QUOTE="auror, post: 2376332, member: 1329"] 129 is the lowest you should possibly go for just about anything, and I'd maybe go a degree or two higher for safe than sorry reasons. Also, over that long period of time I'd consider other actions to eliminate some non-lethal but potentially flavor-spoiling critters that pop up during long cooks. Definitely: -Make sure the whole bag is vacuum sealed or entirely submerged so there's no air pockets out of the water for stuff to grow in. -Try to have a lid, plastic wrap, or ping pong balls to prevent too much evaporation. You may need to add water during the cook otherwise. One of these: -[URL='http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/why-do-you-boil-meat-before-sous-viding-lactobacillus']Submerge the meat out of bag in boiling water for like a minute to kill surface stuff.[/URL] -Pre-sear the meat instead of doing the sear/grill after. -Start the water at a higher temp (180), add bag and fully submerge, and then immediately set it to target temp and allow it to come down. Achieves a similar effect to the boiling water. As an aside, I've had great results with 36-48 hours instead of 72 at around 136 for short ribs. [/QUOTE]