Recent content by Bill Hig

Thanks for the advice. I saw 180-185 as a finish temp on a bunch of recipes. Now ai have an excuse to try again.

I have an MES 30 with a PID controller which holds a nice steady temp, even when it's 10F outside. I tried to make a couple of small corned beefs for NYE dinner. I got two prepared corned beef from the local store and soaked them a couple of times to remove the salt. I did one with a pastrami...