sous vide questions
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JoeB Totally agree, I’ve been preaching that gospel for some time now
Looks like a great bookglen I can say you will get more meat science fm his site than the book. He’s very generous with his research info, and the vids are great. .
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Thanks, guys. Appreciate your input and the links.
Bill
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wdaly You are welcome Bill
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John Belvedere What I’ve learned is that it’s not about the temp. Has to do with killing pathogens, and how long it takes to kill the pathogens at a selected temp . There is a lot of meat science in the back of this. https://douglasbaldwin.com/sous-vide Check it out, you may be surprised.
JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
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JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
JoeB I am talking for pork. No poultry involved.
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Got it. 160 I’m thinking 18hrs well done. . @ 160* for pulled pork. 145 for 48 hrs. Pulled Med done. Sliced pork. You see the temps are a direct correlation to time temp and thickness. If you ref the site I mentioned it will give you a chart for what you’re looking for. Flash cooking is much different than SV. Hopes this helps
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I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV
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JoeB I plan on smoking to 130°, them moving to sous vide until internal temp of 160°. From what I understand, 160° should achieve lethality. Is that correct? I know from pasteurizing milk for cheese, at lower temperatures you have to hold for longer period y of time, but thought at 160°, lethality was instant.
wdaly Correct, 160F is instant
The beauty of sous vide is pasteurizing temperature is transmitted quickly into the product and can be held reliably for the correct amount of time for lower temperature lethality
For example: I finish summer sausage in sous vide at 145 and when it reaches 144-145 internal (about 20 - 30 minutes, check with a thermometer) for around 5 minutes it is safe
But the best thing is I can put it in at 145, set it for 80 minutes and go do something else and not even use a thermometer and it will not fat out or over cook
However I suggest using a thermometer until you are comfortable with the process -
I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV
JoeB said in sous vide questions:
I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV
Like Joe says you have to do some research to wrap your head around the possibilities
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I agree. But the temp must have a time factor to kill the pathogens. Flash cook on the grill and you’re good. 145 in an SV. takes much longer to kill the pathogen and pasteurize.
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JoeB said in sous vide questions:
I will say for me it was a hard learning curve. Been doing meat for 60yrs and SV was hard to throw out the old rules of traditional with SV
Like Joe says you have to do some research to wrap your head around the possibilities
glen thank you glen. You were spot on. Took me a long time to understand the why’s. The hows were easy. If you mix the two without knowing why you’re in trouble
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You guys have been really helpful. Think I might need to do a little more research/ studying before I try sous vide. It’s a fear of mine that I might make a product that is unsafe for consumption.
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