Corned venison using Daveomack injection cure recipe about 3 days. Iv always smoked using pastrami seasoning to internal temp of 135F. Look and taste excellent but need to be shaved thin because old bucks. Decided to try long soak using sous vide to see if could make fork tender. Was planning to run temp 180 like corned beef but all recipes called for 135 temp. Did not think would break down because venison was so lean. Set temp to 135 and cooked 24 hours. Was pleasantly surprised that meat was tender enough to cut with a fork. Don't know if could be more tender with higher temp and might try next time but for 265 lb buck was excellent.
