Howdy All
How long -- to what IT do I shoot for?? Wanting the Pastrami for sandwiches -- about 150, 160 ish?
How long -- to what IT do I shoot for?? Wanting the Pastrami for sandwiches -- about 150, 160 ish?
I think you are on the right track but not 100% certain. I think you want low temps for lunch meat that will be sliced. I am fairly certain "pro" lunch meat is cooked low temp and looong time for pasteurization HOWEVER I am not sure "pro" corned beef/pastrami is actually made from brisket.Really?? I'd go that high for lunchmeat?