Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Thickness Inches 131°F 133°F 134.5°F 136.5°F 138°F 140°F 142°F 143.5°F 145.5°F 147°F 149°F 151°F
5 mm 0.2 2 hr 1¼ 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 1½ hr 1¼ hr 55 min 45 min 40 min 35 min 30 min 30 min 25 min 25 min 25 min
15 mm 0.6 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min 50 min 45 min 40 min 40 min 35 min 35 min
20 mm 0.8 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr 60 min 55 min 55 min 50 min 45 min 45 min
25 mm 1.0 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 1¼ hr 1¼ hr 1¼ hr 60 min 55 min 55 min
30 mm 1.2 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr 1½ hr 1½ hr 1¼ hr 1¼ hr 1¼ hr 1¼ hr
35 mm 1.4 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr 1½ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
40 mm 1.6 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr 1¾ hr 1¾ hr 1¾ hr 1½ hr 1½ hr 1½ hr
45 mm 1.8 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr 2¼ hr 2 hr 2 hr 1¾ hr 1¾ hr 1¾ hr
50 mm 2.0 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr 2½ hr 2¼ hr 2¼ hr 2 hr 2 hr 2 hr 2" thick Tri-tip
55 mm 2.2 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr 2¾ hr 2¾ hr 2½ hr 2½ hr 2¼ hr 2¼ hr
60 mm 2.4 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr 3 hr 3 hr 2¾ hr 2¾ hr 2½ hr 2½ hr
65 mm 2.6 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3 hr 3 hr 2¾ hr
70 mm 2.8 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr 3¾ hr 3½ hr 3¼ hr 3¼ hr 3¼ hr