Doing some researching for a recipe for dried beef. I've settled on a plan for a brine, but I need some suggestions for getting the appropriate IT. Bearcarver takes his to 158. However, what looked like another good method took it to 190. These temps makes sense to me, depending on the product, for example, stix versus brisket. But for a cured dried beef, the kind for $hit on a $hingle, what do I want to take an eye of round to? Thanks for the help!