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.
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.
Oh yea, you’re good for 8 hours at 131 or so! Enjoy your cook!
Thanks for the tips