I couldn't stand it any longer :
I made a simple sandwich out of a hunk of ' 66 ' :
it was cold , and I did not ' de-salt ' the meat as I usually do. I was hungry
Im very pleased to report that the meat was not mealy in any way. it tasted fine.
I can't tell you if its that much more tender than ' 48 ' as I did not do a side-by-side
the good news for me is that its not mealy. it is salty , as was the jus.
no harm was done to the meat w the additional time at 140 F
yes , F meat does taste better the C meat.
I had minor concern as my Cb sat in its original bags in the refrig for about a week until I could get to it.
several years ago I let he Cb sit much longer in the refrig , but before the sell - date , and that batch ended up mealy for some reason
140 x 48.
the lesson Im taking home , and placing in the Red SV book is : > 48 is fine , and possibly preferred.
thanks again to
for the ref. on different times for Cb
> 48 offers much more flexibility on Start / Finish times
I can tell this meat will be much better at room temp and briefly De-Salted.
