[johnnydeerhunter]

I decided to give this a try and use my crockpot rather than purchase a $400-$750 machine (No way I was buying the machine). I did some experimenting and my crockpot with the lid removed stays at the correct temperature. Sous vide is basically cooking under pressure in a water bath that is set to the temperature that you want the meat to finish at. Because the water temp is where you want the meat to finish it's very hard to overcook. I vacuumed sealed the loins with a little dry rub and placed them in the crockpot. My plan was to check on it while it was cooking but my plans for the day changed and I wasn't going to be home. The recipes I read said that cooking could take an hour and most recipes said 12-30 hours. I decided on the 12 and set things to cooking and left. I think next time I'll try three hours and check the meat then. It turned out so juicy and tender that this is something I will try again for sure and soon. You could have sliced the loin with the back of a butter knife it was so tender. I browned the meat after removing it from the water bath with some hot butter and fresh basil and sage.

Prepped and dry rub coated


Vacuum sealed and ready to go


In the crockpot



Removed from the water bath/crockpot


After browning and slicing

[LibbyLA]

That looks delicious!

[T-post]

Looks good! What temperature did the meat get to? My understanding is that it needs to hit 160 to kill any bad "bugs".

[johnnydeerhunter]

It got to 145* and next time I'm hoping for 135*-140*. I think the lower temps are OK because it was frozen.

[T-post]

I Googled the safe temperature for venison after making my post. I was wrong (kind of)...165 is for ground venison, 145 for cut venison.

Looks awesome! I'm going to give it a try.

[Anthony]

I watch a lot of these cooking shows and cooking competitions. These fancy guys do this Sous Vide style.... Maybe you should try out for Masterchef US !!

[bobcat]

Wow! That looks delicious.