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Started By
Message
Sous vide backstrap.
Posted on 9/18/16 at 9:18 pm
Posted on 9/18/16 at 9:18 pm
Tried to do to one over the weekend. I did it for way too long (8 hrs) and it turned to mush. Any one have suggestions on how long I should cook it for before searing?
5
Posted on 9/18/16 at 9:47 pm to Donka Doo Balls
I always thought the rule for backstrap was just a straight sear
Posted on 9/18/16 at 10:13 pm to upgrayedd
Could very well be my problem among other things. I've only had backstrap fried. Maybe next time I should skip the whole sous vide process. I wasn't sure how tender backstrap would be just by grilling it.
Posted on 9/18/16 at 10:36 pm to Donka Doo Balls
It's already very tender. That's why it's the prized part of the deer
Posted on 9/18/16 at 10:46 pm to upgrayedd
I sear it in a cast iron skillet in a little butter for a nice sear and slightly under medium rare if I do it perfect to my taste. Seasoned with S&P, top with sauce. Damn, I can't wait till deer season.
Posted on 9/18/16 at 11:50 pm to Donka Doo Balls
Do a backstrap confit.
Posted on 9/19/16 at 12:58 am to TigernMS12
Sounds good. 
Posted on 9/19/16 at 1:51 am to Donka Doo Balls
quote:
Any one have suggestions on how long I should cook it for before searing?
No longer than 2-3 hours...tops. 90 minutes would be more than enough.
Posted on 9/19/16 at 7:50 am to Donka Doo Balls
8 hours is way too long
backstrap is already very tender so you don't need to break it down that much
backstrap is already very tender so you don't need to break it down that much
Posted on 9/19/16 at 8:05 am to Donka Doo Balls
quote:
Sous Vide Backstrap
Posted on 9/19/16 at 8:27 am to tigerfootball10
just like with a steak, sous vide will cook a backstrap perfectly
Posted on 9/19/16 at 8:33 am to Salmon
quote:
sous vide will cook a backstrap perfectly
Doesn't sound like it based off OP. Sometimes over-complicating things isn't the answer.
Posted on 9/19/16 at 8:33 am to Salmon
Or you could cook Gumbo with a magnifying glass and sunlight if you want to be really cool
Posted on 9/19/16 at 8:34 am to LNCHBOX
quote:
Doesn't sound like it based off OP
He did it too long, just like someone could cook it too long on a grill or cast iron
and sous vide isn't complicated
This post was edited on 9/19/16 at 8:36 am
Posted on 9/19/16 at 9:27 am to Salmon
I've read that steaks can cook up to 4 hours before the texture of the meat starts to really change. I've never gone more than 2 hours. I would imagine all of the meats that are meant to be cooked like a steak are similar.
Posted on 9/19/16 at 9:32 am to Dave Worth
I'd treat the backstrap the same way I do a filet or whole beef tenderloin in the sous vide, 2 hours MAX. Cook your cheap, tough cuts for a long time. Not your tender, choice cuts.
Posted on 9/19/16 at 10:04 am to Salmon
quote:
and sous vide isn't complicated
It's more complicated than just frying a backstrap. It's the very definition of over complicating things.
Posted on 9/19/16 at 10:08 am to LNCHBOX
quote:
It's more complicated than just frying a backstrap
If complicated means "length of time" maybe
but other than that, its really no different
when I cook backstrip, I sear in cast iron then insert into oven till desired temp, just like steaks
sous vide is the opposite order, cook with sous vide, then sear
neither is complicated, both require 2 steps, one just requires a bit more time, but the time is passive which doesn't make it anymore complicated
Posted on 9/19/16 at 10:12 am to Salmon
Sous vide is a fad. It's complicated compared to the more traditional ways of cooking things that didn't become popular in the last year or two. You can't really argue against that, although I'm sure you'll try. 
And before you say it, yes I'm aware sous vide existed before 2014.
And before you say it, yes I'm aware sous vide existed before 2014.
Posted on 9/19/16 at 10:15 am to LNCHBOX
quote:
Sous vide is a fad.
quote:
It's complicated compared to the more traditional ways of cooking things
You have yet to explain how it is more complicated
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