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Off Topic TN Forums
Cooking Forum
Corned venison sous vide style
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<blockquote data-quote="TAFKAP" data-source="post: 5321604" data-attributes="member: 7776"><p>I think this was the last year I'm not going to sous vide my home-corned meat. It's rarely NOT turned out dry. Taste is perfect, color is great, but I've only once succeeded in a roast that wasn't dry. But I've always braised mine in stock....bring to a boil, then pop in a 250° oven for a few hours.</p><p></p><p>Consistency should be tender because you slice across the grain, but still a bit toothy because it's a tougher working piece of meat. If I'm going to sous vide, I'm packing the meat in a bit of stock and a tbsp of pickling spice. I told my buddy to go 135° for 6 hours, and he said it was perfect.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5321604, member: 7776"] I think this was the last year I'm not going to sous vide my home-corned meat. It's rarely NOT turned out dry. Taste is perfect, color is great, but I've only once succeeded in a roast that wasn't dry. But I've always braised mine in stock....bring to a boil, then pop in a 250° oven for a few hours. Consistency should be tender because you slice across the grain, but still a bit toothy because it's a tougher working piece of meat. If I'm going to sous vide, I'm packing the meat in a bit of stock and a tbsp of pickling spice. I told my buddy to go 135° for 6 hours, and he said it was perfect. [/QUOTE]
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Corned venison sous vide style
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