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Post by Pinoc on Sept 26, 2016 7:47:50 GMT -5
New style of cooking I want to try this year. Those of you who already do this is it better to seal and cook backstrap steaks already cut to steak thickness or leave the backstrap whole and slice afterwards? Also I usually vac seal my deer meat with a paper towel in the bag to stop the juices from reaching the sealer. Is it ok to cook the bag with this towel in or should it be removed and then resealed? Thanks for the help!
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Post by HuntMeister on Sept 26, 2016 9:33:53 GMT -5
Just my $.02 worth...
I would slice to the desired serving size. I would place whatever seasoning you want on the meat and then place in the pot that you will be using for the Sous Vide method.
I just use a ziplock bag, slowly slide the bag with meat in the pot to push all of the air out of the bag and then close up the bag.
IMO, the key to this method of cooking is that once the meat is cooked to the desired temp, remove and place in a hot pan to quickly sear the meat.
Good luck and let us know how it turns out.
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Post by Pinoc on Sept 26, 2016 20:43:22 GMT -5
Sounds good. Probably best because like you said, need to season them before cooking. I was just going to try and save a step since I vac seal when I butcher. I have been looking at the Anova brand. Any suggestions there?
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Post by HuntMeister on Sept 27, 2016 6:32:33 GMT -5
Anova is the one I use, very nice unit and they have a bunch of recipes on their website.
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