Hush yo mouf

darkthirty

Old Mossy Horns
Sous vide backstrap. I season my backstraps before I vacuum seal them. That’s all I did. No bacon, no dressings. Just meat and seasoning. I use Rufus Teague seasoning. That’s all I did. 132 degrees for 1-1/2 hours and seared quickly in a cast iron skillet hotter than hell. Beating a dead horse but the sous vide is the ONLY way to cook game.
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darkthirty

Old Mossy Horns
Ain’t you the feller that used to grind backstraps?!? Asking for a friend... if not I apologize in adavance:)

yessir!!! I ain’t skeered!!!!!! I’ll grind’em again but I want them stacked like firewood in the freezer before I start grinding backstraps from now on. 😂😂
 
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