In article >,
"Pico Rico" > wrote:

> "JRStern" > wrote in message
> ...
> > On Sat, 7 Feb 2015 16:08:32 -0800 (PST), Bryan-TGWWW
> > > wrote:
> >
> >>Two days ago, I did it at 130F for about 3.5 hours, then chilled it in an
> >>ice
> >>bath overnight, and refrigerated it at about 30F--it was a bit frozen.
> >>This
> >>evening, I put it on a hot, peach wood fired grill, and it came out as
> >>tender
> >>as a strip, though with chuck, rather than loin flavor.
> >>
> >>Meat that is already vac packed is ideal for sous vide.
> >>
> >>I had the steak with Flamin' Hot Lay's potato chips and a bottle of IPA @
> >>~45F,
> >>not over ice. The last time I used the sous vide method, I did it for too
> >>long,
> >>and the meat got a bit too mushy.
> >>
> >>--Bryan
> >
> > I'm curious, is that supposed to be enough heat to kill any bacteria
> > or parasites, or do we just assume it's pretty clean as it comes to
> > you? Or do you start with gamma-ray irradiated meat?
> >
> > J.
> >
>
> my thermal death table says beef at 130F for 121 minutes gives a 7-log10
> lethality.
>
> I imagine the 3.5 hour cook stated above would get the meat to 130F for 121
> minutes.

Not to mention that people regularly grill beef to around 130 F and pull
it off the heat immediately.

Isaac