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'.
Paul
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