Chicken

  • 145 - chicken breast (2 hours)
  • 148 - chicken

Beef

Short Ribs

  • 144 degrees - 72 hours short rib
  • 190 degrees - 7 hours

Brisket

  • 155 - brisket - 24-36 hours
  • http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html
  • 1: 4 ratio salt to pepper
  • Bake 300 degrees @ 2 hours

130 - beef - light medium rare 134 - beef medium rare prime rib - 137

Turkey

  • Turkey breast - 145 - 2 hours and 45 minutes for 2 packages vacuum sealed
  • https://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html

turkey burgers (ground) - 176

Fish

halibut fish - 118 mahi mahi fish - 122

Vegetables

pears - 158 - 30 minutes