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I see I was misreading Douglas Baldwin who says bottom round steak or round roast should be at 130⁰F (140⁰F for medium) for 48-72 hours. I suppose there's no trouble if I put the left overs in the slow cooker?
I have a second packet of cut up meat cubes which was cooked along with the first. So I should I cook it for an additional 48 hours, or, start the count from the beginning a cook it for 72 hours?
Next time, I should buy different meat? Which cut do you recommend?
I see I was misreading Douglas Baldwin who says bottom round steak or round roast should be at 130⁰F (140⁰F for medium) for 48-72 hours. I suppose there's no trouble if I put the left overs in the slow cooker?
I have a second packet of cut up meat cubes which was cooked along with the first. So I should I cook it for an additional 48 hours, or, start the count from the beginning a cook it for 72 hours?
Next time, I should buy different meat? Which cut do you recommend?
I see I was misreading Douglas Baldwin who says bottom round steak or round roast should be at 130⁰F (140⁰F for medium) for 48-72 hours. I suppose there's no trouble if I put the left overs in the slow cooker?
I have a second packet of cut up meat cubes which was cooked along with the first. Should I cook it for an additional 24 hours or more?
