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Unread 01-31-2013, 11:54 AM   #5
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Originally Posted by eap0510 View Post
I understand what you are saying about cooking it longer but what I found odd was that at first it was probing nicely. As the cook continued the probe started to insert harder and the more time that went by the harder it went in.

It was as if the meat was tightening up instead of getting more tender.

That's definitely odd. Is your thermometer working properly?
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