Lapetiteepicerievegan
Sous Vide Pasteurization Times for Beef, Lamb and PorkTop
| Tykkelse | 55 ° C (131 ° F) | 60 ° C (140 ° F) |
|---|---|---|
| 1,75 "(44 mm) | 4:00 | 2:15 |
| 1,50 "(38 mm) | 3:25 | 1:55 |
| 1,25 "(32 mm) | 3:10 | 1:40 |
| 1,00 "(25 mm) | 2:45 | 1:30 |
Sous Vide Pasteurization Times for Beef, Lamb and PorkTop
| Tykkelse | 55 ° C (131 ° F) | 60 ° C (140 ° F) |
|---|---|---|
| 1,75 "(44 mm) | 4:00 | 2:15 |
| 1,50 "(38 mm) | 3:25 | 1:55 |
| 1,25 "(32 mm) | 3:10 | 1:40 |
| 1,00 "(25 mm) | 2:45 | 1:30 |
