@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab?
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@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab?
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