Free: Contests & Raffles.
Was that specific for bear meat that you read or pork? I have read where the bear meat tric is a bit tougher critter than the pork tric.
I did a bear leg roast at medium rare for like 48 hours hoping I would also soften it up a bit. It was an older tough bear. I did not get tric, however it was still the toughest cut of meat I have ever had.
I always go 160 on my bear summer sausage.With that said ,I did read on the meat eater website and a few others that 135 is all that is needed.
Quote from: hunter399 on September 20, 2022, 10:55:01 AMI always go 160 on my bear summer sausage.With that said ,I did read on the meat eater website and a few others that 135 is all that is needed. yeah it comes down to holding temp to nuke the tric. With more traditional cooking methods you have to get to 160 to kill it but with SV it's the length of time at temp that kills it. I mean...I read it on the internet so it's gotta be true
3 hrs is pretty short for SV, like something I would do for a New York steak that is already tender. With backstrap, I bet that is good assuming the trich issue is resolved like you mentioned.Tougher cuts will take much longer than 3 hrs even on moo cows, not to mention game.If it's not where you want it, simply pack it back up and dunk it for another couple hours, but I bet it's good.
Quote from: KP-Skagit on September 20, 2022, 10:34:20 AMI did a bear leg roast at medium rare for like 48 hours hoping I would also soften it up a bit. It was an older tough bear. I did not get tric, however it was still the toughest cut of meat I have ever had. Interesting. I'm still fairly new to SV so was the cut itself maybe hinder the tenderness? Hinds are usually lean with no connective tissue so typically doesnt break down well vs shoulders and necks? I know in a crock pot or Dutch oven there's no way to make a steak or lean roast acceptable to me vs a hot fast grill to medium rare. I braised a shoulder roast off this bear last week at 250° for 5hrs for sweet and spicy barbacoa Street tacos. Absolutely amazing.
Quote from: Karl Blanchard on September 20, 2022, 10:43:05 AMQuote from: KP-Skagit on September 20, 2022, 10:34:20 AMI did a bear leg roast at medium rare for like 48 hours hoping I would also soften it up a bit. It was an older tough bear. I did not get tric, however it was still the toughest cut of meat I have ever had. Interesting. I'm still fairly new to SV so was the cut itself maybe hinder the tenderness? Hinds are usually lean with no connective tissue so typically doesnt break down well vs shoulders and necks? I know in a crock pot or Dutch oven there's no way to make a steak or lean roast acceptable to me vs a hot fast grill to medium rare. I braised a shoulder roast off this bear last week at 250° for 5hrs for sweet and spicy barbacoa Street tacos. Absolutely amazing.I am a SV novice as well but have experimented a decent amount. The person that gave it to me told me cooking longer would make something more tender. After several attempts, I have never had that result. In my experience the cut of meat (and the animal itself) determines how tough it will be and that's that. Aside from the trich consideration, which I have also been told and read, to me its just a foolproof method to get the same end result. The other leg roast got cut up and turned into a great stew. Sounds like others have had some different experience on the toughness front. Might be the animals. I have only tried with exceptional tough animals that I wasn't going to toss directly in the pan.
Had a buddy do moose steaks in a SV and it was the best steak moose steak I have ever eaten. It was from my big bull that was tougher than a board. Never done bear but I imagine it would turn out great. Everything I have ever read or been told about trichinosis is 135 will kill it. The problem lies with large pieces of meat and making sure it all hits 135 if your flirting with the lowers end. This the recommendation to cook to a min 145. I would think 145 then a hard seat would work out great.