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.