You sure that discussion was pork not beef? Those temps are lower than I even see on SV sites. Not sure I could bring myself to eat that and I do like my pork rosy.

USDA says to cook to 145 BEFORE letting it rest.

Thanks, Foas and Oly. I will cook to 145 deg F.

I want to play things straight, no risking anything.

Basically this is my way with pork, depends on the recipe and the thickness of meat.

1. Sous vide at 129F, 5 hours to 10 hours or longer.

2. Raise sous vide temperature to 140F the last hour.

3. Torch to brown.

dcarch

Thanks, dcarch. Someday I may buy a sous vide unit. This rolled boneless roast is about 4.5” diameter and about 12” long. i should have started earlier, cuz it will be done at around 8:45 pm or later.

When were busy, we cut thin slices of the refrigerated roast, and make sandwiches from it — adding thinly sliced onions, good mustard, greens, whatever. The loin roasts wereon sale for about $1.80/Lb. we froze half of it. usually when we buy a loin roast, we cut some sections into chops to use for ground pork that’s often used in Asian dishes.

The news says that the price of chicken is going to increase.

I just made a large batch of Maine Fish Chowder. super easy, super delicious. None of that thick wallpaper paste matrix. Fresh clean fish, potatoes, onions, rendered lean salt pork (finely diced bits, crisped), hot water, milk, bit of butter. Better the next day. I took process photos if anyone wants instructions.

Petalique, I would love instructions for the Maine Fish Chowder!

I agree to 145° internally before resting. Trichinella larva survive to about 140°. Ground pork should go to 160°.

By "newer and cleaner pork" I assume you are referring to more sanitary handling in the meat cutting process that would seemingly eliminate some kind of danger? The growth hormone used on 80% of the pigs in this country is banned in most other countries. It increases the pigs muscle weight and gets them a higher price. That does make the meat leaner and "newer".

( Myself, I become very ill if I eat commercial pork )

The antibiotics they receive are in the sulfa family.

Many local farms raise their pigs chemical- free and the price is usually not much higher than commercial pork.

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About 145 after resting works for me. These days pork tends to be fairly lean and I tend to buy cuts that are the most lean, such as pork tenderloins, loin roasts and loin chops. Definitely don't want to overcook them.

Thanks, everyone. The roast turned out well. I left it in the pven until the internal temp was 145 deg F and it coasted to 150 deg F.

lizbeth, I will get the Fish Chowder recipe to you soon.

“1. Sous vide at 129F, 5 hours to 10 hours or longer.”

@dcarch7 d c f l a s h 7 @ y a h o o . c o m Curious as to why you chose 129°. Everything I recall reading calls for min 130° for safe long cooking. Just trying to be a contrarian or is there a legit reason? I mean, you’re turning up the temp after a while anyway…

FOAS, sometimes you take things for grant.ed. That's a very good question.

I should add that for any long sous vide cooking, I always use boiling water to sanitize everything. I boil the tongs, the bag and all the seasonings inside the bag, then I dump the meat in boiling water for a few seconds. Once the meat is in the bag, I will add some salt for seasoning.

And for my old sous vide PID controller, it is in centigrade only. So I can only go from 129F to 131 F or 129F to 128F. I set it to go from 129F to 131F.

Thanks for the question.

dcarch