Sous vide

[Taco280AI]

Really need to do this more often. Two days ago I did a moose vs elk backstrap taste test. Both came out great. Tonight did the same with deer and it didn't even taste like deer, was tender and fantastic. The wife loved all three.

135 for 1-2 hours, sear, sit, eat.

[builtfordtough]

Sous vide is the real deal! I am not a very good cook but when I cook this way, I look like Chef Ramsey in front of friends and family...

[buglebuster]

Pretty much the only way I cook meat these days

[grimace]

Sous vide is the real deal! I am not a very good cook but when I cook this way, I look like Chef Ramsey in front of friends and family...

Agree. I got one for Christmas. I was surprised I haven't seen more of a following on here.

I have done an extended rest with a brisket, 10 hrs @ 165. I like this because it takes the stress out of timing the finish/rest in a cooler.
I did some 10oz filet mignon steaks that you could cut with a fork.
The other night I did deer back strap, this was the juiciest, tender, not gamey deer I have cooked. Almost as tender as the filet..

I do a quick sear in a cast iron pan . man is it good.



G

[Pnwrider]

My favorite part is when I forget to pull the meat to thaw, just throw it in frozen and add an extra hour or two. No one can even notice a difference.

[grimace]

 Great idea.

Sometimes I season the meat, add veggies and vac pak in  a chamber sealer the night before. Maybe its just me but it seems like the seasoning really gets fused into the meat.

[Duckslayer89]

Do you guys sear before or after

[grimace]

After the Sous Vide

[builtfordtough]

Sear after.  It is really important to make sure all meat is covered by water.  If its above water line, meat is garbage.

[CaNINE]

Been considering getting a sous vide unit. Any recommendations?  How would shanks do with this method?

[ASHQUACK]

Finally invested in one and haven't used it much. Was curious about doing game meat in it. What Temps are you guys using for venison and elk. I sear on my pit boss, seems to add a bit of flavor as well.

[builtfordtough]

I highly recommend the joule.  I just sous vide deer backstraps Sunday.  I set mine at medium rare 132.8 degrees for 1 hr.  All I did was season with Montreal steak seasoning. Seared for 15 seconds all 4 sides.  Probably the best game meat i have ever had. 

[pianoman9701]

When I was in the food business, sous vide cooking was mostly done by professionals. Shortly after they became a household thing, I got one and have used it frequently. I've had an Anova sous vide circulator for 7 or 8 years and use it an average of 3 times a week. Some of the dishes I make sit in the bath for over 24 hours. The circulator is starting to make some noises, so I ordered a new one. $90 for an Anova with WiFi capabilities. You can start dinner from somewhere else with a little advance planning. It's an amazing invention.

[Rainier10]

Gonna have to try this with game meat.

[builtfordtough]

It really is awesome.  Heck my buddy took a cooler and cut a perfect hole in the top to make the joule fit.  He did a prime rib for 36 hrs.  He just had to add more water every 8 hrs or so.  Then smoked it for an hr and seared it.  Im gonna do this next Christmas