I did intend to go to 150Fish IT and had smoker set at 170F but it never made it up that high and just stalled for 12hrs at 135Fish. I need to play around and fix this. Close/block the vent, overnight room temp rest, smoke and SV, etc.
indaswamp
I did add 1% lemon juice so there was some acidity. Not measuring for pH yet... Does the decrease in pH have an affect of texture?
chopsaw
Yes Rich all beef and your point is well taken to add some pork. On the to do list but Krogers all beef SS is pretty good.
tallbm
I hope you are right on higher IT (I am member of 1% club)
Honestly, I am floored I am now working on texture. Figured I'd be tweaking the recipe a lot more. Flavor wise this recipe is done.