<![CDATA[Temp]]>What internal temp should your summer sausage be when done using 75% deer 25% pork.

]]>https://waltonsdev.nodebb.com/topic/4545/tempRSS for NodeFri, 11 Sep 2026 01:43:31 GMTTue, 09 Nov 2021 20:08:51 GMT60<![CDATA[Reply to Temp on Wed, 10 Nov 2021 17:34:16 GMT]]>Totally agree with the multi task ability of sous vide, I’ll add as stated elsewhere, infusing alcohol

]]>https://waltonsdev.nodebb.com/post/55932https://waltonsdev.nodebb.com/post/55932Wed, 10 Nov 2021 17:34:16 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 15:24:13 GMT]]>Ridley Acres said in Temp:

Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.

twilliams said in Temp:

Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it

As zbigjeff said, it is just a tool. See it as a tool for pasteurization. You still have to dry it off after the fact and get that Maillard reaction going to make it look pretty.

Imagine entertaining gets and putting the steak bags in and enjoying your company. When it is ready you are 100% assured of its doness and pasteurization and take 5 minutes with a torch or a searing hot cast iron pan to make the crust and PERFECT EVERY TIME!!!

My go to technique to make the perfect pastrami, chicken confit, pork, beef, cheesecake, creme brulee, asparagus and carrots and the list goes on… Don’t think it is a unitasker because I use it to make cheese etc…

]]>https://waltonsdev.nodebb.com/post/55920https://waltonsdev.nodebb.com/post/55920Wed, 10 Nov 2021 15:24:13 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 15:14:25 GMT]]>twilliams It is just another tool. I promise that once you go there, you won’t go back to the original method for certain preparations.

]]>https://waltonsdev.nodebb.com/post/55916https://waltonsdev.nodebb.com/post/55916Wed, 10 Nov 2021 15:14:25 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 15:07:53 GMT]]>Ridley Acres I’m in 100% agreement with you, I just can’t get myself to try it

]]>https://waltonsdev.nodebb.com/post/55914https://waltonsdev.nodebb.com/post/55914Wed, 10 Nov 2021 15:07:53 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 15:03:31 GMT]]>Ridley Acres It is heaven in a bag. Many also use that same method to bring smoked product up to the 155-160 temp before the ice bath.

]]>https://waltonsdev.nodebb.com/post/55912https://waltonsdev.nodebb.com/post/55912Wed, 10 Nov 2021 15:03:31 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 14:41:36 GMT]]>Dr_Pain Yeah I get all that but, I’m having a hard time with the idea of eating something heated in a plastic bag.

]]>https://waltonsdev.nodebb.com/post/55910https://waltonsdev.nodebb.com/post/55910Wed, 10 Nov 2021 14:41:36 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 14:29:53 GMT]]>zbigjeff said in Temp:

processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.

HAHAHA! Try explaining a pink fully cooked and fully pasteurized pork chop to a person that does not know about sous vide LOL!!! Some of the best pork I have ever eaten

]]>https://waltonsdev.nodebb.com/post/55906https://waltonsdev.nodebb.com/post/55906Wed, 10 Nov 2021 14:29:53 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 02:30:57 GMT]]>processhead Both your and Pain’s chart are pretty much alike and that’s a good thing. The charts make it easier to explain sous vide cooking temps and cook times to newbies. Thanks for your efforts.

]]>https://waltonsdev.nodebb.com/post/55866https://waltonsdev.nodebb.com/post/55866Wed, 10 Nov 2021 02:30:57 GMT<![CDATA[Reply to Temp on Wed, 10 Nov 2021 02:14:07 GMT]]>Time and temp.

Time and Temp.jpg

]]>https://waltonsdev.nodebb.com/post/55860https://waltonsdev.nodebb.com/post/55860Wed, 10 Nov 2021 02:14:07 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 23:05:55 GMT]]>Dr_Pain thank you sir I can use that one also. I love it everyone on here is so helpful.

]]>https://waltonsdev.nodebb.com/post/55821https://waltonsdev.nodebb.com/post/55821Tue, 09 Nov 2021 23:05:55 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 23:03:32 GMT]]>twilliams man enjoy the hunt. Don’t worry about me. I would love to trade places with you. Good luck and get a big one.

]]>https://waltonsdev.nodebb.com/post/55820https://waltonsdev.nodebb.com/post/55820Tue, 09 Nov 2021 23:03:32 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 22:59:54 GMT]]>Dr_Pain That’s a nice chart of temps to know.

]]>https://waltonsdev.nodebb.com/post/55819https://waltonsdev.nodebb.com/post/55819Tue, 09 Nov 2021 22:59:54 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 22:52:46 GMT]]>Ain’t tech great?

]]>https://waltonsdev.nodebb.com/post/55815https://waltonsdev.nodebb.com/post/55815Tue, 09 Nov 2021 22:52:46 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:59:13 GMT]]>twilliams said in Temp:

cdavis I’m sitting in blind deer hunting and looking for it on cell so it’s not the easiest (or should I say supposed to be hunting if I’d get off my phone)

That’s hilarious!!

]]>https://waltonsdev.nodebb.com/post/55808https://waltonsdev.nodebb.com/post/55808Tue, 09 Nov 2021 21:59:13 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:56:32 GMT]]>cdavis I’m sitting in blind deer hunting and looking for it on cell so it’s not the easiest (or should I say supposed to be hunting if I’d get off my phone)

]]>https://waltonsdev.nodebb.com/post/55806https://waltonsdev.nodebb.com/post/55806Tue, 09 Nov 2021 21:56:32 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:54:53 GMT]]>Dr_Pain bingo!!! That’s what I was looking for

]]>https://waltonsdev.nodebb.com/post/55805https://waltonsdev.nodebb.com/post/55805Tue, 09 Nov 2021 21:54:53 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:54:19 GMT]]>This is the general guidelines I follow when I sous vide:
a7654924-8cb7-4e5b-877e-b301726df926-image.png

]]>https://waltonsdev.nodebb.com/post/55804https://waltonsdev.nodebb.com/post/55804Tue, 09 Nov 2021 21:54:19 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:48:56 GMT]]>twilliams I can never find that kind of stuff when I need it 😒

]]>https://waltonsdev.nodebb.com/post/55801https://waltonsdev.nodebb.com/post/55801Tue, 09 Nov 2021 21:48:56 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:39:20 GMT]]>Dr_Pain cdavis im looking for another one too but can’t seem to pull it up

]]>https://waltonsdev.nodebb.com/post/55798https://waltonsdev.nodebb.com/post/55798Tue, 09 Nov 2021 21:39:20 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:19:32 GMT]]>twilliams thank you for that temperature post. I never seem to remember when comes time to cook. Got me a screen shot now.

]]>https://waltonsdev.nodebb.com/post/55794https://waltonsdev.nodebb.com/post/55794Tue, 09 Nov 2021 21:19:32 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:15:31 GMT]]>twilliams said in Temp:

@Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats 160 °F (71.1 °C)
Ground Poultry 165 °F
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

ON THE MONEY!!! Those are standards for short high temp pasteurization. You can also do long term lower temp pasteurization, but that means hours maintained at specific temp (above 125 degrees)

]]>https://waltonsdev.nodebb.com/post/55791https://waltonsdev.nodebb.com/post/55791Tue, 09 Nov 2021 21:15:31 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:06:14 GMT]]>@Product Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Ground Meats 160 °F (71.1 °C)
Ground Poultry 165 °F
Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C)
Eggs 160 °F (71.1 °C)
Fish & Shellfish 145 °F (62.8 °C)
Leftovers 165 °F (73.9 °C)
Casseroles 165 °F (73.9 °C)

]]>https://waltonsdev.nodebb.com/post/55790https://waltonsdev.nodebb.com/post/55790Tue, 09 Nov 2021 21:06:14 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 21:03:51 GMT]]>doug benton 0 157* is a good temp, 160* reaches lethality so no bacteria can survive that. There is a USDA standard where the meat has to reach a certain degree for so many minutes to be safe and edible. I will see if I can find it.

]]>https://waltonsdev.nodebb.com/post/55787https://waltonsdev.nodebb.com/post/55787Tue, 09 Nov 2021 21:03:51 GMT<![CDATA[Reply to Temp on Tue, 09 Nov 2021 20:14:40 GMT]]>155F internal temp

check out this thread for a good cook schedule
https://meatgistics.waltonsinc.com/topic/4541/25lb-of-jalapeno-cheddar-summer-sausage-modded-a-cooler-for-sous-vide/18

If you don’t have sous vide you could use a large roaster
668d13a2-752b-48ba-870a-4add5530087f-image.png

]]>https://waltonsdev.nodebb.com/post/55782https://waltonsdev.nodebb.com/post/55782Tue, 09 Nov 2021 20:14:40 GMT