It’s completely relative to the expected toughness of the cut. I’ve gone as long as 48 hours for big rump and chuck roasts and 24 for chuck steaks and eyes and such as an experiment. 24 was probably too long for a good chuck eye but is good for a questionable chuck steak or chuck eye or any other item. I’m a little leery of going at 130 for that long because it poses at least a little bit of risk since bacteria still multiply at that temp. I’ve always gone to 135-137 for really long sous vide cooks because it will be pasteurized at those temps while still narrowly falling into medium rare doneness.
For $80 bucks or so shipped everyone that isn’t destitute should own a sous vide unit. You’ll find yourself using it for more than just sous vide cooking. It’s also a phenomenal way to reheat sensitive leftovers that tend to dry out when reheating via traditional methods.
Things like seasoned sous vide egg bites or hard boiled eggs are awesome easy breakfast items. And once you try doing seafood sous vide you’ll find yourself struggling to do it any other way. Shrimp, scallops, fish, lobster, crab, sous vide with some garlic butter in the bag at 135…I don’t even order seafood at most restaurants anymore because most of them can’t touch what I can make at home for a fraction of the cost.
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