Temp

[twilliams]

@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)

[Dr_Pain]

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)

[cdavis]

twilliams thank you for that temperature post. I never seem to remember when comes time to cook. Got me a screen shot now.

[twilliams]

Dr_Pain cdavis im looking for another one too but can’t seem to pull it up

[cdavis]

twilliams I can never find that kind of stuff when I need it

[Dr_Pain]

This is the general guidelines I follow when I sous vide:

[twilliams]

Dr_Pain bingo!!! That’s what I was looking for

[twilliams]

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)

[Dr_Pain]

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!!

[samspade]

Ain’t tech great?

[zbigjeff]

Dr_Pain That’s a nice chart of temps to know.

[cdavis]

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.

[cdavis]

Dr_Pain thank you sir I can use that one also. I love it everyone on here is so helpful.

[processhead]

Time and temp.

[zbigjeff]

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.

[Dr_Pain]

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

[Ridley Acres]

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.

[zbigjeff]

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.

[twilliams]

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

[zbigjeff]

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.