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Post by Ice on Nov 9, 2022 18:07:57 GMT -5
4 days in ice 14 days dry-aged seasoned with accent and seasoned meat tenderizer wrapped with thick cut bacon sous vide at 129* for 3-4 hours and seared on the grill Attachments:
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Post by buckeye68 on Nov 9, 2022 22:38:43 GMT -5
Now that is some good eating!!!
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Post by buckdoehunter on Nov 10, 2022 18:41:28 GMT -5
Very nice! I'm going to dry age meat someday, it's a very interesting concept to preparing meat.
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Post by Ice on Nov 10, 2022 19:27:39 GMT -5
Very nice! I'm going to dry age meat someday, it's a very interesting concept to preparing meat. My first try. I learned a few things. 1) clean but do not trim before aging. 2) use a hand torch to crisp bacon before slicing to sear in skillet or grill. 3) cannot use precooked bacon. 4) use seansoning liberally. Season bacon and venison. 5) 10-15 days is good. Not much gained after that. 6) The bacon combined with the accent may have been too much sodium. I’ll skip the accent next time. 7) venison backstrap isn’t “big enough” ….can’t wait for a moose 🤤 I also find it very difficult to let one hang that long in East TN. The weather just isn’t cooperative at al. |
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Post by billyboy on Nov 16, 2022 16:05:44 GMT -5
Sous Vide is Awesome, Can’t be Overcooked or Over Seasoned 🥩😋
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Post by Hank on Nov 25, 2022 15:59:07 GMT -5
That does look good.
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