Hey folks,
I got an InkBird wifi Sous vide for Christmas. I bought an Anonova Sous vide container and it arrived a few days ago. I’ve watched a bunch of videos on YouTube (Sous vide everything)
I have a lot of different cuts of venison to try doing in SV. Is there are rule of thumb of how many hours and what temperature a venison roast should require? This particular roast right now is about 2 1/2 pounds. We plan on seasoning it and then vacuum sealing it.
Thanks for any helpful advice!
I got an InkBird wifi Sous vide for Christmas. I bought an Anonova Sous vide container and it arrived a few days ago. I’ve watched a bunch of videos on YouTube (Sous vide everything)
I have a lot of different cuts of venison to try doing in SV. Is there are rule of thumb of how many hours and what temperature a venison roast should require? This particular roast right now is about 2 1/2 pounds. We plan on seasoning it and then vacuum sealing it.
Thanks for any helpful advice!