"isw" > wrote in message
...
> 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.
>

Big difference there. The outside, where the cooties are likely to be, gets
well above 130F when grilling. That is why I didn't mention it.