Sous vide and venison

[Snowwolfe]

Yesterday took a hunk of backstrap out of the freezer and thawed it. Seasoned with some Monterey steak seasoning and a couple of pats of butter. Vacuum sealed the meat then cooked for 3 hours at 129F. When it was done put it in a hot skillet for 2 minutes on each side so it would remain medium rare. Man o man was it ever good. You could cut it with a fork and the meat was super moist throughout. Might of been the best piece of venison I ever had in my life.

 

[JFields101]

Been hearing a lot about the sous vide. Sounding real nice, what brand do you have?

 

[TX300mag]

I like mine, it's the Anova brand.

I cook my backstraps whole at 126 for four hours and then sear.

It's a very useful tool for everything from pasteurizibg eggs to quick cold-brew coffee.


Sent from my iPhone using Tapatalk

 

[Snowwolfe]

Been hearing a lot about the sous vide. Sounding real nice, what brand do you have?

This model:
https://www.amazon.com/Anova-Culinary-A ... dpSrc=srch

We paid about $130 2 years ago. Now it is down to $90. Works perfect so far.

 

[Hawk]

Will zip lock bags work as well as vacuum sealed?

 

[Snowwolfe]

Will zip lock bags work as well as vacuum sealed?

If you can remove all the air and seal them up tight.

 

[Chaneylake]

Will zip lock bags work as well as vacuum sealed?

If you can remove all the air and seal them up tight.

I use only zip lock bags, just be careful and submerge into sink of water to push air out