AlphaPapa
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I am about to use my new Inkbird Sous Vide to reheat some vacuum sealed ham. I am using 140 for about an hour since it is unfrozen. I have no idea if this is right. I would reheat ribeyes and prime rib to 132 since I wouldn’t want them to cook more than medium rare. Brisket and pork can probably go higher but I am not sure. Also, time is a question mark. I think what would be helpful for me (and the knowledge base here) would be a table like this…
Time and Temperature for Reheating Vacuum Sealed Pre-Cooked Meats
Meat. Temp. Time (frozen). Time (unfrozen)
Ribeye. XXX. XX:XX. XX:XX
Brisket. XXX. XX:XX. XX:XX
(etc.)
If you experts will comment on this, I will construct the table later in the thread.
Thanks!
Time and Temperature for Reheating Vacuum Sealed Pre-Cooked Meats
Meat. Temp. Time (frozen). Time (unfrozen)
Ribeye. XXX. XX:XX. XX:XX
Brisket. XXX. XX:XX. XX:XX
(etc.)
If you experts will comment on this, I will construct the table later in the thread.
Thanks!