I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook for an addition 16hrs.
My water level dropped below min while gone and the Sous Vide shut down before I was able to get home.
The temp of course started to drop. By the time I get home here in a few hours, the short ribs will have been in water that has been slowing cooling for 8hrs.Current temp 89.1
Is the meat unsafe to eat?