This looks amzing, sous vide venison chops

[The_Real_TCIII]

@Turkeyfeathers if I take the time and trim one out like this youre handling the SV and we are going to feast!

[helmut in the bush]

That look's good

[Jeremy K]

What's the learning curve with that method? I keep hearing more and more about it.

[Marion]

What's the learning curve with that method? I keep hearing more and more about it.

Slim to none. It's cake. Did some sous vide bacon. Did it for overnight maybe 10 hours. Just in the original packaging. Was nicely crisped in the fry pan and was crunchy then melt in your mouth on the inside. Some of the best bacon I have ever eaten

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[Dom]

This method has been used for a long time by the French.It 's a more consistant temperature method of cooking.I enjoy using for most every meat/can be eaten as is or finished in/on grill/oven/or seared in a frying pan.

[Jeremy K]

Maybe I'll ask Santa this year.

[mowin]

I use mine frequently.  Sometimes I'll cold smoke a hunk of backstrap for a hr or so, then into the SV @ 115* for several hours.  Quick reverse sear, and enjoy. 

[mowin]

Just now, Jeremy K said:

Maybe I'll ask Santa this year.

Why wait.  Go buy yourself a gift.  You deserve it.  

Don't worry about the misses.  One taste and she'll forgive you.  Lol

[Jeremy K]

2 minutes ago, mowin said:

Why wait.  Go buy yourself a gift.  You deserve it.  

Don't worry about the misses.  One taste and she'll forgive you.  Lol

She can't eat red meat ,I'm on my own with this one.

[eaglemountainman]

If you want to try this method without the expense of buying special equipment, all you need is a large sauce pot and a thermometer. Heat the water in the pot to 135-140F. Check and adjust water to maintain temp while cooking. I've cooked backstraps like this at my hunting camp using a six pack beer cooler and finished by searing on a grill over a hard wood fire. It was food fit for a king.

[turkeyfeathers]

2 hours ago, The_Real_TCIII said:

@Turkeyfeathers if I take the time and trim one out like this youre handling the SV and we are going to feast!

I’ll bring the sous vide and water container to archery studio if you want to borrow it   It’s simple to use 

[mowin]

2 hours ago, Jeremy K said:

She can't eat red meat ,I'm on my own with this one.

How about, chicken , pork chops, fish, veggies?   All come out wonderful cooked with SV.  

[Jeremy K]

15 minutes ago, mowin said:

How about, chicken , pork chops, fish, veggies?   All come out wonderful cooked with SV.  

She can eat those .

[turkeyfeathers]

I’ve done venison chops with the SV. Amazing   Quick cast iron sear and cut with a spoon tender.