Venison backstrap
()
Grant County young 5point buck harvested Dec2019
Dry aged 8days@34F@>70% humidity before cutting, vacuum sealing, & freezing
2 vac sealed bags of frozen meat placed directly from freezer into sous vide
1lb2oz & 1lb5oz bags 2”x 5”x7” meat
Read More
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 5
No ingredients added to vac seal bag before freezing
Directions
-
Step 1
15min raise hot faucet water to 130F 3hr30min @130F 15min to heat cast iron pot 60sec sear in aioli per surface of meat
-
Step 2
Next time: 12hrs@125F Sear 30sec per edge
-
Finishing Steps
-
Step 0
Sear with aioli