Jeff Hegeman 
Pasteurization Time for Poultry (starting at 41°F / 5°C and put in a 134.5–149°F / 57–65°C water bath) 134.5°F 136.5°F 138°F 140°F 142°F 143.5°F 145.5°F 147°F 149°F Thickness 57°C 58°C 59°C 60°C 61°C 62°C 63°C 64°C 65°C 5 mm (0.196 in) 2¼ hr 1¾ hr 1¼ hr 45 min 35 min 25 min 18 min … Read more
Beef Pasteurization Time for Meat (Beef, Pork, and Lamb) (starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath) 55°C 56°C 57°C 58°C 59°C 60°C Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F 5 mm (0.196 in) 2 hr 1¼ hr 60 min 45 min 40 min 30 min 10 mm (0.393 … Read more
Easy to make and a real crowd pleaser. Try it from scratch, you’ll be glad you did.