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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.
I recommend reading more about how to sous vide pork for more information.
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