Quote:
Originally Posted by TSXCman
Okay, so my dimensions were off... once it thawed out I realized that it unrolled a bit. It is 1.5inches thick, 6inch wide, and 8 long.
I would like it to be decently tender, absorb the flavor in the bag, but still hold a bit of texture to be cut into thin strips (not to fall apart completely like pulled pork).
|
So I've had my 1.5x6x8 inch white tail deer roast in a 133F sousvide for 2 hours. my goal is a tender medium rare (just pink).
Any recommendations on temperature changes and for how much longer? The articles I've read fluctaute so much.