Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Pork

Sous vide pork turns out much more moist and flavorful than most traditional preparations.

Note: You can jump directly to the sous vide pork time and tempertaures.

Pulled pork pineapple salsa sous vide

The cut of pork you are sous viding will greatly affectg the time and temperature you will use. Below I have recommendentaions for the majority of pork cuts. You can use them as a guide for developing your own favorites. In most cases the recommendations also work well with boar.

Note: For a much more detailed look at cooking pork, I highly recommend reading my article on How to Sous Vide Pork and Boar.

Most of the cuts below can have a few different options including "Chop-Like" and up to three "Braise-Like" braising entries.

Sous vide pork chop broccolini

Chop-Like

Following the "Chop-Like" entry will result in a final dish that has the texture and doneness of a good pork chop. My recommended temperatures for ?Chop-Like? pork is 135°F (57.2°C), 140°F (60°C), or 145°F (62.8°C), with 140°F (60°C) being my favorite. Once you've tried it a few times you can easily tweak the temperature for other sous vide cooks to achieve the doneness you want.

  • Sous Vide Pork Doneness Temperatures
  • Medium Rare: 135°F to 139°F (57.2°C to 59.4°C)
  • Medium: 140°F to 145°F (60°C to 62.8°C)
  • Well Done: Above 145°F (62.8°C)

Warning: If you drop the temperature much below 130°F (54.4°C) you are in the danger zone, not killing any pathogens, and shouldn't cook the food for more than a few hours. For wild game, you should make sure to use a high enough temperature to kill any parasites present in it.

For the timing, you usually will be given a specific range that I've found to work well for that cut, such as "2 to 4 hours", or "1 to 2 days". For more information about the range, you should read my article Sous Vide Time Range Explained.

Other timing options are "Time by Thickness" or "Pasteurize by Thickness", which indicates that this cut doesn't need tenderization, it only needs to be heated through and/or pasteurized. You can follow the charts on the Sous Vide Cooking Times by Thickness for the specific times. I've used "Pasteurize by Thickness" for entries that are almost always pasteurized, but many people also pasteurize the majority of their meat to be on the safe side.

Sous vide pulled pork chili pouring

Braise-Like

Some cuts can also be traditionally braised or smoked. There are many different variations you can go with for braising, but I give three recommendations for each one to get you started.

Most braise-like temperatures range from around 150°F up to 185°F (65.6°C up to 85°C). The temperatures I recommend trying first are:

  • Sous Vide Pork Braising Temperatures
  • 156°F (68.8°C) for a shreddable, but still firm texture
  • 165°F (73.9°C) for a more fall apart texture
  • 176°F (80.0°C) for a really fall apart texture

From a timing standpoint, going from 131°F to 156°F (55°C to 68.8°C) seems to cut the cook time in half. Going above 176°F (80.0°C) seems to cut it in half again.

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Sous Vide Pork Temperatures and Times

Arm Steak

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • How to sous vide pork arm steak

Baby Back Ribs

baby-back-ribs

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork baby back ribs

Back Ribs

back-ribs

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork back ribs

Belly

  • Chop-Like
  • Medium-Rare: 135°F for 2 to 3 Days (57.2ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Well Done: 145°F for 2 to 3 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)
  • How to sous vide pork belly

Blade Chops

  • Chop-Like
  • Medium-Rare: 135°F for 8 to 12 Hours (57.2ºC)
  • Medium: 140°F for 8 to 12 Hours (60.0ºC)
  • Well Done: 145°F for 8 to 12 Hours (62.8ºC)
  • How to sous vide pork blade chops

Blade Roast

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork blade roast

Boston Butt

boston-butt

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork boston butt

Butt Roast

butt-roast

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork butt roast

Chops

pork-chops

Country Style Ribs

  • Chop-Like
  • Medium-Rare: 135°F for 18 to 36 Hours (57.2ºC)
  • Medium: 140°F for 18 to 36 Hours (60.0ºC)
  • Well Done: 145°F for 18 to 36 Hours (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 9 to 24 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 9 to 18 Hours (68.9ºC)
  • More Fall Apart: 165°F for 6 to 14 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 4 to 9 Hours (80.0ºC)
  • How to sous vide pork country style ribs

Fresh Side Pork

  • Chop-Like
  • Medium-Rare: 135°F for 2 to 3 Days (57.2ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Well Done: 145°F for 2 to 3 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork fresh side pork

Ground Pork

Ham Roast

  • Chop-Like
  • Medium-Rare: 135°F for 10 to 20 Hours (57.2ºC)
  • Medium: 140°F for 10 to 20 Hours (60.0ºC)
  • Well Done: 145°F for 10 to 20 Hours (62.8ºC)
  • How to sous vide pork ham roast

Ham Steak

Kabobs

Leg (Fresh Ham)

  • Chop-Like
  • Medium-Rare: 135°F for 10 to 20 Hours (57.2ºC)
  • Medium: 140°F for 10 to 20 Hours (60.0ºC)
  • Well Done: 145°F for 10 to 20 Hours (62.8ºC)
  • How to sous vide pork leg (fresh ham)

Loin Chop

loin-chop

Loin Roast

pork-loin-roast

Picnic Roast

picnic-roast

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork picnic roast

Rib Chops

rib-chops

  • Chop-Like
  • Medium-Rare: 135°F for 5 to 8 Hours (57.2ºC)
  • Medium: 140°F for 5 to 8 Hours (60.0ºC)
  • Well Done: 145°F for 5 to 8 Hours (62.8ºC)
  • How to sous vide pork rib chops

Rib Roast

  • Chop-Like
  • Medium-Rare: 135°F for 5 to 8 Hours (57.2ºC)
  • Medium: 140°F for 5 to 8 Hours (60.0ºC)
  • Well Done: 145°F for 5 to 8 Hours (62.8ºC)
  • How to sous vide pork rib roast

Ribs

pork-ribs

Sausage

sausage

Shank

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork shank

Shoulder

shoulder

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork shoulder

Sirloin Chops

  • Chop-Like
  • Medium-Rare: 135°F for 6 to 12 Hours (57.2ºC)
  • Medium: 140°F for 6 to 12 Hours (60.0ºC)
  • Well Done: 145°F for 6 to 12 Hours (62.8ºC)
  • How to sous vide pork sirloin chops

Sirloin Roast

  • Chop-Like
  • Medium-Rare: 135°F for 6 to 12 Hours (57.2ºC)
  • Medium: 140°F for 6 to 12 Hours (60.0ºC)
  • Well Done: 145°F for 6 to 12 Hours (62.8ºC)
  • How to sous vide pork sirloin roast

Spare Ribs

  • Chop-Like
  • Medium-Rare: 135°F for 1 to 2 Days (57.2ºC)
  • Medium: 140°F for 1 to 2 Days (60.0ºC)
  • Well Done: 145°F for 1 to 2 Days (62.8ºC)
  • Braise-Like
  • Tender Braise: 150°F for 18 to 36 Hours (65.6ºC)
  • Firm but Shreddable: 156°F for 18 to 24 Hours (68.9ºC)
  • More Fall Apart: 165°F for 18 to 24 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 18 Hours (80.0ºC)
  • How to sous vide pork spare ribs

Spleen

Tenderloin

pork-tenderloin

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jason