Pork/venison IT for uncured brats?

[wnctracker]

I’m going to try the poaching method of the brats at 165 degree water bath. What IT am I looking to get to with these uncurled brats? 152 still or is it 160? I’d prefer the lowest possible since I have cheddar in the mix. (I don’t have sous vide and am using a large turkey toaster? Any advice appreciated because I’m gonna start stuffing links this morning.

 

[daveomak]

You can "pasteurize" the brats at a lower temp...
Here's a chart ....

Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).


I use these tables.... I ALSO hold the final time for at least 30-60 minutes longer than recommended... for insurance... Most meats I cook to 135-138F and hold for an hour longer...

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