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Re: Sous Vide Bison Tenderloin
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'.

Then you will know the truth, and the truth will set you free. John 8:32

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