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I guess Im the odd man out
i think it makes fine gravy , and sometimes
a nice ' dip ' for sandwiches
on the other hand , for fresh beef i almost always use 130 f
for Corned Beef , 140 , and for chicken and turkey 142
not much liquid in the bag , and not a lot of solids.
I think you get those solids at a higher temp.
I guess Im the odd man out
i think it makes fine gravy , and sometimes
a nice ' dip ' for sandwiches
on the other hand , for fresh beef i almost always use 130 f
for Corned Beef , 140 , and for chicken and turkey 142
not luck liquid in the bag , and not a lot os solids.
