Question on timing of Slicing

[EFGM]

Going to be serving double smoked Ham and Turkey Breast tomorrow. Will be serving it cold, not warm. Meat is resting now, my question is do you think I could slice and refrigerate foiled overnight, or slice early in am? Morning time will be very tight but I also don't want slices to dry out too much. What are your thoughts?  Thanks

 

[SconnieQ]

I would slice it when it was completely refrigerator cold if possible, tomorrow. Or at least wait as long as you can tonight before you slice it. If it can at least get a little refrigerator time before you slice it later tonight, that would be best. This time of year I will put hot things outside to chill them down faster before refrigerating. Don't know what the temps are in Texas.

 

[EFGM]

Sounds like great advice. It's 30 and falling. Thanks, I'm getting up to move my meat outside right now.

 

[EFGM]

Getting a Chilldown outside!
Thanks Kari

 

[SconnieQ]

As long as you can keep the critters away!

 

[DivotMaker]

Slice it now, or slice it later...either way, that looks like some darn good eats!! 8)