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Question about pasteurization and time
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Being into sous vide cooking, I am familiar with the concept of pasteurization being a time/temp ratio, not a hard number. Almost every recipe I see for jerky or snack sticks calls for hitting 160f. But, 160f is the instant temp. If I cook my beef sticks or jerky at 131f for many hours, shouldn't that achieve the same thing? I am going off the tables that Douglas Baldwin published. Thoughts?
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