More important is making sure the meat hits 160F, and does so rapidly. Slow heating gives the bacteria time to shut down and hibernate. Then reawaken in your backpack. In a 180F oven, wet raw meat is only at 135F due to evaporative cooling. Only when the meat dries out and the moisture is gone, does it rise to 180F.

As promised, here are the final results. Don't let the knife fool you, this was mostly sliced on my slicer. I cooked it to an IT of 165° which took ~ 7.5 hours. Topped the sandwich with kraut, homemade Russian dressing and swiss cheese.

May 1, 2022 · Sorry if this has already been discussed but can anyone recommend a good quality meat slicer that will slice thin for Italian Beef? I’ve got a Warring (?) slicer that works pretty well but it doesn’t cut deli meats thin enough. Thanks!

Jan 19, 2022 · OK, I sliced two beef roasts today for sandwiches (whole eye of round) and have about had it with my slicer, a Chef's Choice 7". There is one spot I have to use use a toothpick to clean. When slicing it leaves a growing thin piece of meat on the bottom that I have to cut off periodically for it to feed right, it gets stuck underneath.

Aug 26, 2014 · Internal meat temp 145-155°. Ham: 3 lb spiral sliced boneless ham, precooked. Ave PBC temp: 309°F, 1hr 45 min to 140°F internal temperature. Meatloaf: 2.5 lb covered with thin sliced bacon at 310 degF PBC temp: 1hr 10min to 160 degF meat temp then under the broiler for 1 minute to crisp up the bacon.

Sliced a beef roast and a pork loin into lunch meat. I was perfectly satisfied with it, never noticed it slowing down or being under-powered (I also wasn’t in a rush…). When we eat up all that I sliced I’ll plan another round of home smoked deli slices. I’ve never used any other meat slicer so I can’t offer any comparisons.

Nov 13, 2024 · If the butcher didn't do it I would cut out the membrane in the middle of it. Then you would have two smaller steaks that would cook quickly. If you leave the membrane in it can shrink while cooking and curl up the meat a bit. Nothing wrong with that, I just prefer how it cooks without that middle piece of connective tissue.

The turkey was sliced about 3/8” thick and I think that hurt it's tenderness. The flavor was good, but not exceptional. This was my first time getting the turkey, so I don't know if this was just a one off, or if it is the norm for this place. They made an almost unforgivable mistake with the brisket, and sliced it with the grain.

Jun 21, 2024 · A while back I cooked pork belly burnt ends using the sliced pork belly from Costco. The slices were about 1/4-3/8 of an inch thick. Although the flavor was spot on the texture was not. Too much "Bite". 9:30 they went on the grill at 225*F, seasoned with SPG and Honey sweet rib. 10:50 spritz. 11:40 internet temp was

Jun 27, 2022 · On meat When applied to meat, baking soda alters the acidity of the surface, the structure of the proteins, and in it’s water retention. It’s all about pH. The pH scale ranges from 0 to 14. A pH of 7 is neutral. A pH less than 7 is acidic. A pH greater than 7 is alkaline or basic. Fresh meat is usually slightly acidic, a bit under 6.