Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41F / 5C and put in a 131151F / 5566C water bath)
Thickness Inches 131F 133F 134.5F 136.5F 138F 140F 142F 143.5F 145.5F 147F 149F 151F
5 mm 0.2 2 hr 1 hr 60 min 45 min 40 min 30 min 25 min 25 min 18 min 16 min 14 min 13 min
10 mm 0.4 2 hr 1 hr 1 hr 55 min 45 min 40 min 35 min 30 min 30 min 25 min 25 min 25 min
15 mm 0.6 2 hr 1 hr 1 hr 1 hr 60 min 55 min 50 min 45 min 40 min 40 min 35 min 35 min
20 mm 0.8 2 hr 2 hr 1 hr 1 hr 1 hr 1 hr 60 min 55 min 55 min 50 min 45 min 45 min
25 mm 1.0 2 hr 2 hr 2 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr 60 min 55 min 55 min
30 mm 1.2 3 hr 2 hr 2 hr 2 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr
35 mm 1.4 3 hr 2 hr 2 hr 2 hr 2 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr
40 mm 1.6 3 hr 3 hr 2 hr 2 hr 2 hr 2 hr 1 hr 1 hr 1 hr 1 hr 1 hr 1 hr
45 mm 1.8 4 hr 3 hr 3 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2 hr 1 hr 1 hr 1 hr
50 mm 2.0 4 hr 3 hr 3 hr 3 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2" thick Tri-tip
55 mm 2.2 5 hr 4 hr 3 hr 3 hr 3 hr 3 hr 2 hr 2 hr 2 hr 2 hr 2 hr 2 hr
60 mm 2.4 5 hr 4 hr 4 hr 3 hr 3 hr 3 hr 3 hr 3 hr 2 hr 2 hr 2 hr 2 hr
65 mm 2.6 6 hr 5 hr 4 hr 4 hr 4 hr 3 hr 3 hr 3 hr 3 hr 3 hr 3 hr 2 hr
70 mm 2.8 6 hr 5 hr 5 hr 4 hr 4 hr 4 hr 3 hr 3 hr 3 hr 3 hr 3 hr 3 hr