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Off Topic TN Forums
Cooking Forum
Corned venison sous vide style
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<blockquote data-quote="Nimrod777" data-source="post: 5321535" data-attributes="member: 2033"><p>Good to see you discovering the joys of corned venison! I've been a long-standing advocate, but generally find few willing to go through the process, easy as it is. </p><p></p><p>What internal temp did you cook to? Time and temp you mentioned make me suspect it could have overcooked. Certainly no reason to take it past that 145 degree internal temp mark, unless you're using cuts with a bunch of tendons that need to cook down, as in shanks. Your lower/slower plan might be just the ticket, but don't be a slave to the time, if the temp can set you free!</p></blockquote><p></p>
[QUOTE="Nimrod777, post: 5321535, member: 2033"] Good to see you discovering the joys of corned venison! I've been a long-standing advocate, but generally find few willing to go through the process, easy as it is. What internal temp did you cook to? Time and temp you mentioned make me suspect it could have overcooked. Certainly no reason to take it past that 145 degree internal temp mark, unless you're using cuts with a bunch of tendons that need to cook down, as in shanks. Your lower/slower plan might be just the ticket, but don't be a slave to the time, if the temp can set you free! [/QUOTE]
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Corned venison sous vide style
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