Is it a good rule of thumb when doing a roast at125F to cook 10 hours for every pound?
Hey @marines91. I would be careful cooking something at that low of a temp for that long. Long cooks (above 4 hours) need to be above 131F for the safest practices. What type of roast are you cooking? If it’s a rib roast (prime rib) I would suggest 10 hours total at 131F. Thickness matters more than total weight when it comes to sous vide. Happy to answer any more questions if you have them.
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4.5Lbs ribeye roast. It just fit into a 1 gallon Ziplock. @colewagoner I just found a discrepancy in the times the really varied.
Thanks that’s good to know. Its my roast.
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Oh yea, you’re good for 8 hours at 131 or so! Enjoy your cook!
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Thanks for the tips
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