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OK you sous vide nerds, educate us
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<blockquote data-quote="bultinkle" data-source="post: 2811484" data-attributes="member: 122809"><p>This is how I do it. I prefer my venison quite rare but with sous vide you just temp it how you want.</p><p></p><p>[ATTACH=full]460281[/ATTACH]</p><p>I find this to be "close" maybe ever Heater is a little off or so, my go to for a medium steak is 137-138 for mine. I prefer 133 for a beef steak. For elk I'd knock it down to 129-130 personally and for venison maybe a few more.</p><p></p><p>Most of my venison backstraps I don't even do a water bath I cut them like 2/3" and then sear them on cast iron from room temp. When the sear is what I want the middle has enough heat lol</p><p></p><p>Make sure if you're pan searing for crust you're bringing the heat. If your pan is nice and hot and thick so it holds that temp you can dear without a large grey ring. Or practically any at all.</p><p></p><p>For time you need an hour for an inch. After that if it's thicker it needs more time but maybe not an entire hour. These are minimums, you can go longer. The texture will change as you go to long cooks. 1-2 hours texture shouldn't change much.</p></blockquote><p></p>
[QUOTE="bultinkle, post: 2811484, member: 122809"] This is how I do it. I prefer my venison quite rare but with sous vide you just temp it how you want. [ATTACH type="full" alt="1682937721639.jpeg"]460281[/ATTACH] I find this to be “close” maybe ever Heater is a little off or so, my go to for a medium steak is 137-138 for mine. I prefer 133 for a beef steak. For elk I’d knock it down to 129-130 personally and for venison maybe a few more. Most of my venison backstraps I don’t even do a water bath I cut them like 2/3” and then sear them on cast iron from room temp. When the sear is what I want the middle has enough heat lol Make sure if you’re pan searing for crust you’re bringing the heat. If your pan is nice and hot and thick so it holds that temp you can dear without a large grey ring. Or practically any at all. For time you need an hour for an inch. After that if it’s thicker it needs more time but maybe not an entire hour. These are minimums, you can go longer. The texture will change as you go to long cooks. 1-2 hours texture shouldn’t change much. [/QUOTE]
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