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OK you sous vide nerds, educate us
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<blockquote data-quote="Darryle" data-source="post: 2811478" data-attributes="member: 109917"><p>What temp and time for venison and elk back straps? I have close to a dozen whole back straps.</p><p></p><p>My usual method is to slice open, stuff with sausage or hamburger, bacon wrap and then grill. I am thinking about thawing, cutting into "steaks or small loins", seasoning and then rebagging for sous vide.</p><p></p><p></p><p></p><p>Are you running them thru the Sous Vide and then refreezing for grilling later?</p></blockquote><p></p>
[QUOTE="Darryle, post: 2811478, member: 109917"] What temp and time for venison and elk back straps? I have close to a dozen whole back straps. My usual method is to slice open, stuff with sausage or hamburger, bacon wrap and then grill. I am thinking about thawing, cutting into "steaks or small loins", seasoning and then rebagging for sous vide. Are you running them thru the Sous Vide and then refreezing for grilling later? [/QUOTE]
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