Temp
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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/18If you don’t have sous vide you could use a large roaster
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What internal temp should your summer sausage be when done using 75% deer 25% pork.
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.
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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.
@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) -
@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)@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)
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@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)twilliams thank you for that temperature post. I never seem to remember when comes time to cook. Got me a screen shot now.
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@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)
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twilliams I can never find that kind of stuff when I need it
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This is the general guidelines I follow when I sous vide:
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Dr_Pain bingo!!! That’s what I was looking for
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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)
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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)
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Ain’t tech great?
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Dr_Pain That’s a nice chart of temps to know.
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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)
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.
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Dr_Pain thank you sir I can use that one also. I love it everyone on here is so helpful.
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Time and temp.
Paul
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Time and 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.
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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.
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
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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
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.
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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.
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.
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