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I use our sous vide at least 3 times a month, love it! Bacon wrapped venison roast at 144* for 5-6 hours is amazing!!!
We don’t buy the pre seasoned cuts as I find them too salty but I don’t see why you couldn’t drop them in the bath. Like you said Vash, those bags are damn near bullet proof and usually require the finest German cutlery to pierce them.
We use the Cabelas brand vacuum seal bags and found them far superior to other brands. We have been know to use a Ziplock in a pinch and squeeze the air out by immersing the bag.
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