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This looks amzing, sous vide venison chops


The_Real_TCIII
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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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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.:imsohappy:

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