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Sous Vide 29
PORK
Arm Steak
Medium Rare 131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 1 to 2 Days (60.0ºC)
Baby Back Ribs
Medium Rare 131ºF for 24 to 48 Hours (55.0ºC)
Medium 140ºF for 12 to 48 Hours (60.0ºC)
Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC)
Back Ribs
Medium Rare 131ºF for 24 to 48 Hours (55.0ºC)
Medium 140ºF for 12 to 48 Hours (60.0ºC)
Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC)
Belly
Low and Slow 140ºF for 2 to 3 Days (60.0ºC)
In Between 160ºF for 18 to 36 Hours (71.1ºC)
High and Fast 180ºF for 12 to 18 Hours (82.2ºC)
Blade Chops
Medium Rare 131ºF for 8 to 12 Hours (55.0ºC)
Medium 140ºF for 8 to 12 Hours (60.0ºC)
Blade Roast
Medium Rare 131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 1 to 2 Days (60.0ºC)
Well-Traditional 155ºF for 1 to 2 Days (68.3ºC)
Blade Steak
Medium Rare 131ºF for 18 to 36 Hours (55.0ºC)
Medium 140ºF for 18 to 36 Hours (60.0ºC)
Boston Butt
Medium Rare 131ºF for 1 to 2 Days (55.0ºC)
Medium 140ºF for 1 to 2 Days (60.0ºC)
Well-Traditional 155ºF for 1 to 2 Days (68.3ºC)
Butt Roast
Medium Rare 131ºF for 18 to 36 Hours (55.0ºC)
Medium 140ºF for 18 to 36 Hours (60.0ºC)
Well-Traditional 155ºF for 18 to 36 Hours (68.3ºC)
Country Style Ribs
Medium Rare 131ºF for 8 to 24 Hours (55.0ºC)
Medium 140ºF for 8 to 24 Hours (60.0ºC)
Well-Traditional 155ºF for 12 to 24 Hours (68.3ºC)
Fresh Side
Pork
Low and Slow 140ºF for 2 to 3 Days (60.0ºC)
In Between 160ºF for 18 to 36 Hours (71.1ºC)
High and Fast 180ºF for 12 to 18 Hours (82.2ºC)
Ground Pork
Medium Rare 131ºF for 2 to 4 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
Ham Roast
Medium Rare 131ºF for 10 to 20 Hours (55.0ºC)
Medium 140ºF for 10 to 20 Hours (60.0ºC)
Well-Traditional 155ºF for 10 to 20 Hours (68.3ºC)
Ham Steak
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Kebabs
Medium Rare 131ºF for 3 to 8 Hours (55.0ºC)
Medium 140ºF for 3 to 8 Hours (60.0ºC)
Well-Traditional 155ºF for 3 to 8 Hours (68.3ºC)
Leg (Fresh Ham)
Medium Rare 131ºF for 10 to 20 Hours (55.0ºC)
Medium 140ºF for 10 to 20 Hours (60.0ºC)
Well-Traditional 155ºF for 10 to 20 Hours (68.3ºC)
Loin Chop
Medium Rare 131ºF for 3 to 5 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
Loin Roast
Medium Rare 131ºF for 4 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 6 Hours (60.0ºC)
Picnic Roast
Medium Rare 131ºF for 1 to 3 Days (55.0ºC)
Medium 140ºF for 1 to 3 Days (60.0ºC)
Well-Traditional 155ºF for 1 to 3 Days (68.3ºC)
Pork Chops
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
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