4# Pork Loin from Solidly Frozen

[TheCountofQ]

Well, according to the gov't recommended cooking times for pork http://www.douglasbaldwin.com/sous-vide.html#Table_C.1 at 140 being 12 minutes, I'm guessing one should just add 12 minutes to the above 8 hour cooking time to insure pasteurization of the center of the roast. I'll assume I could be off by using the thinnest dimension of 3 & 1/2" and a cylindrical shape (since it's 2" wider one way than the other), so I'll add a bit more time. I'll also assume that the center has spent quite a bit of time at the somewhat lower temperatures also, during it's rise to 140, contributing some to killing all those bad critters.

Anyway, as much as I hate to assume anything with this, I'll just add an hour, and call it a nine hour total SV cook.

I'm concerned that the outer portions may be starting to get mushy, having never done one before.

Most I have read, until Baldwin's info, just says to add about half an hour for frozen cuts, but that would put me WAY under Baldwin's recommendations.

I guess instead of just searing tomorrow, I can go ahead and do a full on smoke session, and bring her back up to just a bit under 140, and that may add some more insurance.

I'm not sure if the reason I didn't get any responses to the topic is because it's so simple I ought to be able to figure it out for myself, or because no one else knew either.

[TheCountofQ]

Please double check I am figuring this correctly...using Douglas Baldwin's page...http://www.douglasbaldwin.com/sous-vide.html#Table_2.3

I understand cooking times are determined more by thickness than weight, so dimensions are below. It's a very uniform cut of course, and assume the 3 & 1/2" would be the determining factor in figuring cooking time and still considered a cylinder rather than slab?

Length = 7 & 1/2"
Depth = 3 & 1/2"
Width = 5 & 1/2

I'm figuring the 3 & 1/2' = 90mm (88.9, but what's a mm or two)

That puts me at 8 hours to bring the center to 1 degree F below bath temp, which I am planning on 140F.

The pasteurization chart only goes up to 70 mm, but at 140 shows 4 hours. http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

So, do I need to add more time to the cook, in order to pasteurize the center? Seeing that since it takes 8 hours to get to 140, it would need even more hours at 140 to pasteurize?