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Does anyone have links to FDA time-temperature data or charts for the specific meat types? : r/sousvide
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Sous Vide Cooking Guide
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Sous Vide Cooking Charts — The Culinary Pro
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Sous Vide Cooking Times by Thickness and Pasteurization Charts
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An Award Winning Temperature Guide For Perfectly Cooked Food
Sous Vide Cooking Charts — The Culinary Pro
