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.
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.
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.
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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