https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Template%3ASV-Pork 2026-07-16T09:17:10Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Template:SV-Pork&diff=270836&oldid=prev 2024-09-18T08:59:23Z

<p></p> <p><b>New page</b></p><div>====Pork, Ham and Gammon Sous-vide cooking times and temperatures====<br /> The cooking times and temperatures for cooking pork and gammon in a sous-vide water bath.<br /> &lt;div class=&quot;wikitable-responsive&quot;&gt;<br /> {| class=&quot;wikitable&quot;<br /> |- style=&quot;vertical-align:top;&quot;<br /> !style=&quot;min-width: 40%;&quot;|&#039;&#039;&#039;Meat type&lt;br&gt;Pork / Ham&#039;&#039;&#039;<br /> !style=&quot;min-width: 30%;&quot; colspan=2|&#039;&#039;&#039;Temp.&#039;&#039;&#039;<br /> !style=&quot;min-width: 30%;&quot; colspan=2|&#039;&#039;&#039;Sous-vide Cooking Time&#039;&#039;&#039;<br /> |- style=&quot;vertical-align:top; text-align: center;&quot;<br /> |&#039;&#039;&#039;Cuts of Pork&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°C)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°F)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Min.&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Max.&#039;&#039;&#039;<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Thin Gammon steak||67°C||&#039;&#039;152°F&#039;&#039;||4-6 hours||8-24 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Thick Gammon steak||70°C ||&#039;&#039;158°F&#039;&#039;||4-6 hours||8-24 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |[[Sous vide roast gammon|Joint of Gammon / Ham]]||60°C ||&#039;&#039;140°F&#039;&#039;||12 hours||25 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |[[Pork]], baby back ribs||75°C||&#039;&#039;167°F&#039;&#039;||4-8 hours||12 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Thin Pork chops &#039;&#039;medium rare&#039;&#039;||55°C ||&#039;&#039;131°F&#039;&#039;||2-4 hours||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Thick Pork chops &#039;&#039;medium rare&#039;&#039;||55°C ||&#039;&#039;131°F&#039;&#039;||4-6 hours||8-10 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Thin Pork chops &#039;&#039;medium&#039;&#039;||60°C ||&#039;&#039;140°F&#039;&#039;||2-4 hours||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Thick Pork chops &#039;&#039;medium&#039;&#039;||60°C ||&#039;&#039;140°F&#039;&#039;||4-6 hours||8-10 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Thin Pork chops &#039;&#039;medium well&#039;&#039;||65°C ||&#039;&#039;149°F&#039;&#039;||2-4 hours||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Thick Pork chops &#039;&#039;medium well&#039;&#039;||65°C ||&#039;&#039;149°F&#039;&#039;||4-6 hours||8-10 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Thin Pork chops &#039;&#039;well done&#039;&#039;||70°C ||&#039;&#039;158°F&#039;&#039;||2-4 hours||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Thick Pork chops &#039;&#039;well done&#039;&#039;||70°C ||&#039;&#039;158°F&#039;&#039;||4-6 hours||8-10 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Pork roasting joint||75°C ||&#039;&#039;167°F&#039;&#039;||12 hours||30 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Pork spare ribs||75°C ||&#039;&#039;167°F&#039;&#039;||12 hours||30 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Pork tenderloin &#039;&#039;medium rare&#039;&#039;||55°C ||&#039;&#039;131°F&#039;&#039;||90 minutes||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Pork tenderloin &#039;&#039;medium&#039;&#039;||60°C ||&#039;&#039;140°F&#039;&#039;||90 minutes||6-8 hours<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Pork, tenderloin &#039;&#039;medium well&#039;&#039;||65°C ||&#039;&#039;149°F&#039;&#039;||90 minutes||6-8 hours<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Pork, tenderloin &#039;&#039;well done&#039;&#039;||70°C ||&#039;&#039;158°F&#039;&#039;||90 minutes||6-8 hours<br /> |- style=&quot;vertical-align:top; text-align: center;&quot;<br /> |&#039;&#039;&#039;Pork Offal&#039;&#039;&#039;||||<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |- style=&quot;vertical-align:top; text-align: center;&quot;<br /> |&#039;&#039;&#039;Pigs Liver&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°C)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°F)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Min.&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Max.&#039;&#039;&#039;<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |[[Pigs]] [[liver]] *(medium-rare)||58°C||&#039;&#039;136°F&#039;&#039;||60 minutes||120 minutes<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Pigs liver *(pink)||62°C||&#039;&#039;144°F&#039;&#039;||60 minutes||120 minutes<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Pigs liver *(medium)||65°C||&#039;&#039;149°F&#039;&#039;||60 minutes||120 minutes<br /> |- style=&quot;background: #ffffff;&quot;<br /> |- style=&quot;vertical-align:top;&quot;<br /> |- style=&quot;vertical-align:top; text-align: center;&quot;<br /> |&#039;&#039;&#039;Pigs Kidney&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°C)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;(°F)&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Min.&#039;&#039;&#039;<br /> |&#039;&#039;&#039;Max.&#039;&#039;&#039;<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |Pigs [[Kidney]] (pink)||56°C|| &#039;&#039;133°F&#039;&#039;||60 minutes||120 minutes<br /> |- style=&quot;background: #e6e6fa;&quot;<br /> |Pigs Kidney (medium)||60°C||&#039;&#039;140°F&#039;&#039;||60 minutes||120 minutes<br /> |- style=&quot;background: #f8f2d7;&quot;<br /> |}<br /> &lt;/div&gt;</div>

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