Template: SV-Pork: Difference between revisions
From Cookipedia
(Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 40%;"|'''Meat type<br>Pork / Ham''' !style="min-width: 30%;" colspan=2|'''Temp.''' !style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Cuts of Pork''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #f8f2d7;" |Thin Gammon steak||67°C||''152°F''||4-6 hours||8-24 hours |- style...") |
No edit summary |
||
| Line 1: | Line 1: | ||
====Pork, Ham and Gammon Sous-vide cooking times and temperatures==== | |||
The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath. | |||
<div class="wikitable-responsive"> | <div class="wikitable-responsive"> | ||
{| class="wikitable" | {| class="wikitable" | ||
Revision as of 18:02, 17 September 2024
Pork, Ham and Gammon Sous-vide cooking times and temperatures
The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath.
| Meat type Pork / Ham |
Temp. | Sous-vide Cooking Time | ||
|---|---|---|---|---|
| Cuts of Pork | (°C) | (°F) | Min. | Max. |
| Thin Gammon steak | 67°C | 152°F | 4-6 hours | 8-24 hours |
| Thick Gammon steak | 70°C | 158°F | 4-6 hours | 8-24 hours |
| Joint of Gammon / Ham | 60°C | 140°F | 12 hours | 25 hours |
| Pork, baby back ribs | 75°C | 167°F | 4-8 hours | 12 hours |
| Thin Pork chops medium rare | 55°C | 131°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium rare | 55°C | 131°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium | 60°C | 140°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium | 60°C | 140°F | 4-6 hours | 8-10 hours |
| Thin Pork chops medium well | 65°C | 149°F | 2-4 hours | 6-8 hours |
| Thick Pork chops medium well | 65°C | 149°F | 4-6 hours | 8-10 hours |
| Thin Pork chops well done | 70°C | 158°F | 2-4 hours | 6-8 hours |
| Thick Pork chops well done | 70°C | 158°F | 4-6 hours | 8-10 hours |
| Pork roasting joint | 75°C | 167°F | 12 hours | 30 hours |
| Pork spare ribs | 75°C | 167°F | 12 hours | 30 hours |
| Pork tenderloin medium rare | 55°C | 131°F | 90 minutes | 6-8 hours |
| Pork tenderloin medium | 60°C | 140°F | 90 minutes | 6-8 hours |
| Pork, tenderloin medium well | 65°C | 149°F | 90 minutes | 6-8 hours |
| Pork, tenderloin well done | 70°C | 158°F | 90 minutes | 6-8 hours |
| Pork Offal | ||||
| Pigs Liver | (°C) | (°F) | Min. | Max. |
| Pigs liver *(medium-rare) | 58°C | 136°F | 60 minutes | 120 minutes |
| Pigs liver *(pink) | 62°C | 144°F | 60 minutes | 120 minutes |
| Pigs liver *(medium) | 65°C | 149°F | 60 minutes | 120 minutes |
| Pigs Kidney | (°C) | (°F) | Min. | Max. |
| Pigs Kidney (pink) | 56°C | 133°F | 60 minutes | 120 minutes |
| Pigs Kidney (medium) | 60°C | 140°F | 60 minutes | 120 minutes |