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Old 09-25-2018, 12:28 PM   #15
m-fine
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Join Date: 04-25-16
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Quote:
Originally Posted by pmad View Post
Do you have something on this?

I thought it was a combination of time and temp.

I often cook roasts at 127* for 48 hrs
I don’t have anything handy that is definitive but in addition to Baldwin, I have read studies from the CDC and the UK equivalent of the FDA and a couple university studies and I think they all had pasteurization starting at 130 or maybe 129 with times in hours/tens of minutes. That doesn’t mean 127 for over 24 hours won’t also work (to kill the bugs), but I haven’t seen a source that says it will either. Just putting the caution out there because once you introduce the vacuum bag and an anaerobic environment, the risk for botulism goes way up.
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