There are two types of foods, tender and tough. Tough foods are all about long cook times and tender foods are all about their thickenss.
You can eye ball it since the timing isn't exact, or use use a ruler and compare it to my chats. I also have a downloadable timing ruler you can print out and use at home.
It makes the whole process dead simple!
Beef, pork and lamb all are similar
When just heating beef, pork or lamb through by thickness, it will take about:
1" in 1 hour 15 minutes
1 1/2" in 2 hours 20 minutes
2" in 3 hours 35 minutes
2 1/2" in 5 hours 10 minutes
A 1 1/2" thick piece will pasteurize in:
3 hours and 10 minutes at 137°F (58°C)
2 and a half hours at 140°F (60°C)
2 hours at 145°F (63°C)
1 hour and 40 minutes at 149°F (65°C)