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Non-Cattle Specific Topics
Recipes & Cooking
Sous Vide Cooking
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<blockquote data-quote="Jogeephus" data-source="post: 1397666" data-attributes="member: 4362"><p>I did something similar today only with venison. I made some faux loins from some venison eye of rounds then cooked them sous vide to 129F cooled sliced then made Philadelphia Cheesesteak Sandwiches. Incredibly tender and juicy for venison. Lunch is sorted for the week for about six bucks. What impresses me the most is what it can do for chicken breasts. I'm not a fan of chicken breast but doing it this way sure takes it to another level.</p><p></p><p><img src="https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/16641021_1678905839073975_7358098991232422232_n.jpg?oh=8b6214b4863bf2b12ad7461d69038ed4&oe=593B2B42" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>CP, so I take it you and your BIL don't go hunting together. ;-) :lol: :hide:</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1397666, member: 4362"] I did something similar today only with venison. I made some faux loins from some venison eye of rounds then cooked them sous vide to 129F cooled sliced then made Philadelphia Cheesesteak Sandwiches. Incredibly tender and juicy for venison. Lunch is sorted for the week for about six bucks. What impresses me the most is what it can do for chicken breasts. I'm not a fan of chicken breast but doing it this way sure takes it to another level. [img]https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/16641021_1678905839073975_7358098991232422232_n.jpg?oh=8b6214b4863bf2b12ad7461d69038ed4&oe=593B2B42[/img] CP, so I take it you and your BIL don't go hunting together. ;-) :lol: :hide: [/QUOTE]
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