My source: https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab
Battling time here and looking for a substitute for the tried and true 165°F @ 12 hours. I only have 9 hours. 170°F or 175°F?
Interpolating the most common times/temps below doesn’t help me as I know it can’t be linear
145°F @ 36 hours
155°F @ 24 hours
165°F @ 12 hours ——my favorite
170°F @ 6 hours ????????
by RigidInclusion