My oven cooks a bit hot, I have a meat thermometer similar to the cooks, and only took an hour to reach 115°F. After turning off the oven it took about another 40 minutes to reach 135°F, which was perfect for us. I did add some onion powder to the rub, was tender juicy and flavorful, and made great sandwiches. I wish I had a meat slicer now, we had to use a knife and cut as thin as possible, but couldn't get it as thin as some of the photos, something to add to my wish list for the kitchen. We put the remainder in the freezer in small serving size Ziploc baggies as the cook suggest for future use. A real money saver making your own lunch meat, and not all those preservatives. Thanks B.D. for the recipe...a real keeper.
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My oven cooks a bit hot, I have a meat thermometer similar to the cooks, and only took an hour...