Money meat temp?
What temp do you shoot for in the money mussel before you foil it if you do? And what final temp do you want for the mussel meat verses the rest of the butt?
Depends. Do you want to slice the MM or pull it. If for slicing 160*-170* then foiled before slicing. If for pulling 190* then foiled.
|All times are GMT -5. The time now is 05:47 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.