Template: SV-Pork: Difference between revisions
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|Pork tenderloin ''medium''||60°C ||''140°F''||90 minutes||6-8 hours | |Pork tenderloin ''medium''||60°C ||''140°F''||90 minutes||6-8 hours | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Pork, tenderloin ''medium well''||65°C ||''149°F''||90 minutes||6-8 hours | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Pork, tenderloin ''well done''||70°C ||''158°F''||90 minutes||6-8 hours | ||
|- style="vertical-align:top; text-align: center;" | |- style="vertical-align:top; text-align: center;" | ||
|'''Pork Offal'''|||| | |'''Pork Offal'''|||| | ||
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|[[Pigs]] [[liver]] *(medium-rare)||58°C||''136°F''||60 minutes||120 minutes | |[[Pigs]] [[liver]] *(medium-rare)||58°C||''136°F''||60 minutes||120 minutes | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
| | |Pigs liver *(pink)||62°C||''144°F''||60 minutes||120 minutes | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
| | |Pigs liver *(medium)||65°C||''149°F''||60 minutes||120 minutes | ||
|- style="background: #ffffff;" | |- style="background: #ffffff;" | ||
|- style="vertical-align:top;" | |- style="vertical-align:top;" | ||
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|Pigs [[Kidney]] (pink)||56°C|| ''133°F''||60 minutes||120 minutes | |Pigs [[Kidney]] (pink)||56°C|| ''133°F''||60 minutes||120 minutes | ||
|- style="background: #e6e6fa;" | |- style="background: #e6e6fa;" | ||
|Pigs | |Pigs Kidney (medium)||60°C||''140°F''||60 minutes||120 minutes | ||
|- style="background: #f8f2d7;" | |- style="background: #f8f2d7;" | ||
|} | |} | ||
</div> | </div> | ||
Latest revision as of 08:59, 18 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 |