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Re: Sous Vide Bison Tenderloin
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Old 09-19-2020, 09:51 PM
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Default Re: Sous Vide Bison Tenderloin

JaDub-Everything is essentially two hours. The critical factor is temperature. If you list to the "experts", I think the temp for fish is like 115F. Fine if you like sushi. Personally, I use 135F for my fish. My wife prefers it cooked more than that; at least 140. 135F leaves it JUST cooked through - just 'flaking'.

Once I figured out about pressure cooking the meat below the wrists and ankles - with all the tendons - I have a renewed 'taste' for game. However, I've eaten so much bison in the past 10 months that pretty soon I've 'had enough'.

Paul
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