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With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. Ground pork can be cooked at 135°F (57.2°C) for medium-rare, 140°F (60.0°C) for medium or 145°F (62.8°C) for well done. This usually takes 2 to 4 hours. I personally prefer ground pork sous vided at 140°F (60.0°C) for 2 to 4 hours so little to no pink remains.
With sous vide it is very easy to cook ground pork to safe levels without it becoming dry. Ground pork can be cooked at 135°F (57.2°C) for medium-rare, 140°F (60.0°C) for medium or 145°F (62.8°C) for well done. This usually takes 2 to 4 hours. I personally prefer ground pork sous vided at 140°F (60.0°C) for 2 to 4 hours so little to no pink remains.
I recommend reading more about how to sous vide pork for more information.
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Do you have experience cooking ground pork? Let us know your thoughts in the comments below!
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My FREE email course will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
