SV Backstrap

[Winterrider]

1. 9 # hunk of Venison backstrap

Coated with thin layer of EVOO and Montreal Steak

Fridge for couple hrs and vacuumed for a swim @138° for 3 hrs ( indawamp, thank you)

Seared in high heat cast iron pan.

Rested 15 mins and sliced.

Plated with some roasted tator wedges and corn. ( Had to nuke wife's pieces a bit )
Was quite tender.

 

[TNJAKE]

Damn bud that looks amazing. Love back strap and you nailed it!

 

[thirdeye]

That looks EXCELLENT. I might have to re-think 138°, I've settled into 130° for beef. It's really funny, but I have particular rubs I use when cooking over live fire.... but by a process of elimination.... Montreal Steak is a wonderful seasoning for sous vide. I think the coarseness has something to do with it.

 

[indaswamp]

Looks delicious! Did I read that right...9# chunk of backstrap?

I've not tried montreal steak seasoning in the sous vide, always just use salt and cracked black pepper.

 

[crazymoon]

WR, Looks delicious! like

 

[Winterrider]

Damn bud that looks amazing. Love back strap and you nailed it!

Thank you Jake, will do again for sure.

That looks EXCELLENT. I might have to re-think 138°, I've settled into 130° for beef. It's really funny, but I have particular rubs I use when cooking over live fire.... but by a process of elimination.... Montreal Steak is a wonderful seasoning for sous vide. I think the coarseness has something to do with it.

Thank you, I stuck to my guns on the 138°. I kinda knew it was going to be a little red for the wife's liking. Montreal Steak gets used often around here.

Looks delicious! Did I read that right...9# chunk of backstrap?

I've not tried montreal steak seasoning in the sous vide, always just use salt and cracked black pepper.

It was a 1.9 (1# 9oz) strap. Glad I took your suggested 3/hrs instead of the 6hrs I was going to do. Thanks...
Give the Montreal a try, we sure like it.

WR, Looks delicious! like

Thank you much and also for the like .

Johnny Ray
Brian Trommater .
Thank you guys for the likes, greatly appreciated !

 

[indaswamp]

It was a 1.9 (1# 9oz) strap. Glad I took your suggested 3/hrs instead of the 6hrs I was going to do. Thanks...
Give the Montreal a try, we sure like it.

Ah...well now that's better...1.9#. I thought there for a minute my eyes were playing tricks on me.
Yeah, 6 hours and it'll taste more like a roast longer you cook it. 3 hours is enough to get it tender for a back strap.

 

[WaterinHoleBrew]

Perfect cook on that backstrap!

 

[Winterrider]

Perfect cook on that backstrap!

Thank you very much and for the like.

 

[Brokenhandle]

Looks delicious! Gonna have to give this a go. Looks perfectly done for us. Was surprised at how red it was for being at 138, but the proof is in the picture!

Ryan

 

[JLeonard]

Good looking plate!
Jim

 

[Winterrider]

Looks delicious! Gonna have to give this a go. Looks perfectly done for us. Was surprised at how red it was for being at 138, but the proof is in the picture!

Ryan

It was good for my liking but probably have to bump it up a few degrees for the spouse. Will do that with the other I have. Thanks for the like.

Good looking plate!
Jim

Thank you Jim, and for the like !