I'm doing a 4.5lb pastrami which I intend to finish by steaming. Not sure about leaving the temp probe in the meat inside a high humidity environment. Could it cause problems with the probe? Any input is appreciated.
BTW, I usually slice then steam what I intend to use right away. I know others have a different approach, but that's what my NYC Mama taught me, and it's never gone wrong.
My probe's a Maverick 732. I took EDF's asvice and just probed it with a hand held thermometer to get the temp. Seemed to work out fine as the pastrami sammie's were great. Thanks for your help!
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