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Sous Vide 30
PORK
Rib Chops
Medium Rare 131ºF for 5 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 7 Hours (60.0ºC)
Rib Roast
Medium Rare 131ºF for 5 to 8 Hours (55.0ºC)
Medium 140ºF for 4 to 7 Hours (60.0ºC)
Sausage
Medium Rare 131ºF for 2 to 3 Hours (55.0ºC)
Medium 140ºF for 2 to 3 Hours (60.0ºC)
Well-Traditional 155ºF for 2 to 3 Hours (68.3ºC)
Shank
Medium Rare 131ºF for 8 to 10 Hours (55.0ºC)
Medium 140ºF for 8 to 10 Hours (60.0ºC)
Shoulder
Medium Rare 135ºF for 1 to 2 Days (57.2ºC)
Medium 145ºF for 1 to 2 Days (62.8ºC)
Well-Traditional 156ºF for 18 to 24 Hours (68.8ºC)
Sirloin Chops
Medium Rare 131ºF for 6 to 12 Hours (55.0ºC)
Medium 140ºF for 5 to 10 Hours (60.0ºC)
Sirloin Roast
Medium Rare 131ºF for 6 to 12 Hours (55.0ºC)
Medium 140ºF for 5 to 10 Hours (60.0ºC)
Well-Traditional 155ºF for 10 to 16 Hours (68.3ºC)
Spare 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)
Spleen
Spleen 145ºF for 1 Hour (62.8ºC)
Tenderloin
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
TURKEY
Breast
"Rare" 136ºF for 1 to 4 Hours (57.8ºC)
Medium / Typical
140ºF - 147ºF for 1 to 4 Hours (63.9ºC)
Drumstick
Medium Rare 140ºF for 3 to 4 Hours (60.0ºC)
Ideal 148ºF for 4 to 8 Hours (64.4ºC)
For Shredding
160ºF for 18 to 24 Hours (71.1ºC)
Leg
Medium Rare 140ºF for 3 to 4 Hours (60.0ºC)
Ideal 148ºF for 4 to 8 Hours (64.4ºC)
For Shredding
160ºF for 18 to 24 Hours (71.1ºC)
Sausage
White Meat 140ºF for 1 to 4 Hours (63.9ºC)
Mixed Meat 140ºF for 3 to 4 Hours (64.4ºC)
Thigh
Medium Rare 140ºF for 3 to 4 Hours (60.0ºC)
Ideal 148ºF for 4 to 8 Hours (64.4ºC)
For Shredding
160ºF for 18 to 24 Hours (71.1ºC)
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