Quick question.

[ahakohda]

If i want internal temp of vacuumed meat 150f, can I set my device temperature at 155f and leave it cooking overnight?
Will 10-12 hours be enough to reach 150f at 155f set temp?

 

[Steve H]

Not trying to be a jerk. But there is no way anyone can help you with this info.
What are you trying to do?
How are you doing it?
Device used?
Type of meat and how is it prepped?
Recipe would help.
Is this cured. Or fresh meat?
See where I'm going with this?
I'm inclined to think you are using a SV. But. Not sure.

 

[ahakohda]

Well I posted in SV forum assuming all understand that it is SV cooking question. Tried to make it to the point.

It was a simple question of temperatures and time needed.

Pork meat. Lets say 2-3 inches thick. Cured. Vacuum packed. Using Anova sv.

 

[Steve H]

Sorry. Blonde moment. Should be long enough. What do you plan to do with it after the SV?

 

[indaswamp]

Your answer is in this guide. Lots of charts for Time/Temp./protein

https://douglasbaldwin.com/sous-vide.html

 

[Steve H]

Thanks Keith. Didn't see it was in the SV forum.

 

[ahakohda]

Your answer is in this guide. Lots of charts for Time/Temp./protein

https://douglasbaldwin.com/sous-vide.html

Great help!!! Thank you!

I am cooking pork. Cured. It is smoked at 175f to internal 130f. Afterwards its vacuumed and sous vide at 175f till internal temp 150f.
Last time i did that there were some liquid inside vacuum bag. I want to avoid it by lowering temp and extending cooking time.

 

[SmokinEdge]

If i want internal temp of vacuumed meat 150f, can I set my device temperature at 155f and leave it cooking overnight?
Will 10-12 hours be enough to reach 150f at 155f set temp?

With SV set the temp at what you want the meat IT to be, so set the circulator to 150F, on a 2-3 inch thick you will make temp in about 3 hours but you can go longer

 

[Steve H]

Great help!!! Thank you!

I am cooking pork. Cured. It is smoked at 175f to internal 130f. Afterwards its vacuumed and sous vide at 175f till internal temp 150f.
Last time i did that there were some liquid inside vacuum bag. I want to avoid it by lowering temp and extending cooking time.

View attachment 655497

Ah, forgetting my lack of looking into your cooking technique. I see what you are trying to do. SmokinEdge has you covered. The meat in the picture looks excellent!

 

[indaswamp]

SE has you covered....set the SV machine to the internal you want the pork to achieve....150*F.
Water is 25X more efficient at heat transfer than air, so the internal temp. will reach SV temp. faster than in a smoker.