Elk Sous Vide

[gtk]

I need to work on flavor/seasoning , but this backstrap was "cut with fork" tender

 

[bowhunterfanatic]

That might be the best looking piece of wild game meat I've ever seen! My goodness that looks fantastic

 

[TAFKAP]

Get a 10 lb. kitchen scale and use it for your salt. Always work in grams

2% is the most salt you should need for any piece of meat. If all you're going to do is salt & pepper it, use the 2% number. If you have salted seasonings you'd like to use, back it down to 1.5%.

I love to season as above, then put a sprig of rosemary in with a clove of chopped garlic, and two big pats of butter in the sous vide bag.

 

[TAFKAP]

By the way, what sort of sous vide vessel are you using there?

 

[Bucket]

By the way, what sort of sous vide vessel are you using there?

Looks like a soft-sided cooler to me.

 

[RUGER]

Very nice.
#jealous

 

[gtk]

Get a 10 lb. kitchen scale and use it for your salt. Always work in grams

I love to season as above, then put a sprig of rosemary in with a clove of chopped garlic, and two big pats of butter in the sous vide bag.

This was a spur of the moment cook. I did fresh smashed garlic cloves, Kerigold butter, salt, pepper, and the only parsley i could find was some flakes the wife had in the spice cupboard. Next time i'll use more pepper and a little more salt.

By the way, what sort of sous vide vessel are you using there?

I was just improvising My Rtic soft sided cooler was just the right size.. not too small and not too big, plus the insta-pot sous vide fit well on the side

 

[TAFKAP]

Except for the rosemary in my photo, we're on the same exact page. NOICE

 

[Chaneylake]

Get a 10 lb. kitchen scale and use it for your salt. Always work in grams

2% is the most salt you should need for any piece of meat. If all you're going to do is salt & pepper it, use the 2% number. If you have salted seasonings you'd like to use, back it down to 1.5%.

I love to season as above, then put a sprig of rosemary in with a clove of chopped garlic, and two big pats of butter in the sous vide bag.

Please explain the 2% a little more. Is this a simple dry rub. Is rub removed before cooking meat?

 

[BamaProud]

How long was it cooked?

 

[Kahrman]

How long was it cooked?

And at what temp?

Now see in the pic it was at 128 degrees.

 

[gtk]

Please explain the 2% a little more. Is this a simple dry rub. Is rub removed before cooking meat?

I believe Tap is referring to weight of meat -vs- % of salt to use ?

 

[gtk]

How long was it cooked?

i believe it was about 2.5 hrs.. then thru on very hot grill for a couple mins for "color"

 

[Mb423]

Sear both sides before you seal it up, cook, then a final quick sear gives a good crust.

 

[Wolverine72]

Yep. Sous vide is the best for steaks.
Venison seasoned the way you like @ 125 for 4 hours then sear. It's nearly impossible to mess up.
I have a small cooler I cut a hole in the top of and drop the anova sous vide wand down the hole. Perfect set up