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OK you sous vide nerds, educate us
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<blockquote data-quote="Buckskinner" data-source="post: 2811889" data-attributes="member: 99929"><p>Immersion style works great and doesn't take up any space when not in use. I cover with foil or plastic wrap and then put a kitchen towel over it to keep heat in.</p><p></p><p>125for venison, 3-5 hours depending on loin or steak, then chill to prevent overcooking before searing. Football roast about 130 for 24 hours then chill a day or so, slice thin and you have the perfect sandwich meat.</p><p></p><p>I have a wild turkey breast going right now. Seared before cooking with garlic herb mixture added butter and a hand full of blueberries, will suis vide 141 degrees for about 4 hours.[ATTACH=full]460440[/ATTACH]</p></blockquote><p></p>
[QUOTE="Buckskinner, post: 2811889, member: 99929"] Immersion style works great and doesn't take up any space when not in use. I cover with foil or plastic wrap and then put a kitchen towel over it to keep heat in. 125for venison, 3-5 hours depending on loin or steak, then chill to prevent overcooking before searing. Football roast about 130 for 24 hours then chill a day or so, slice thin and you have the perfect sandwich meat. I have a wild turkey breast going right now. Seared before cooking with garlic herb mixture added butter and a hand full of blueberries, will suis vide 141 degrees for about 4 hours.[ATTACH type="full"]460440[/ATTACH] [/QUOTE]
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