Kevin S. Wilson wrote:

>On Fri, 17 Dec 2004 09:35:36 -0500, Bubba >
>wrote:
>
>
>
>>All three pieces went onto a roasting rack and into a 350-degree oven
>>and were roasted until they hit 200 degrees. (Not only did this save
>>time over the "low and slow" method, I figured it would give me a
>>worst-case scenario.) They were removed and allowed to rest for 15
>>minutes...then sliced.
>>
>>
>
>I donut geddit. At 200 internal, all three are dog food by my
>estimation. That one sample turned out to be edible proves only that
>one can use that method to barely save overcooked meat.
>
>Why cook them to 200?
>
>
>
Because the technique will ultimately be used on venison shoulder which
I want: a) well done b) the collagen to turn to gelatin.
Basically, the same reason a brisket would be cooked to 200.


--
You wanna measure, or you wanna cook?