Sous Vide Venison Roast, SQWIBS first

[SQWIB]

35 hours?? Does it really take that long to bring it up to the desired internal temp?

Since it sealed in a vac bag, how do you know how long is long enough?

No it does not take that long but what makes it really cool is that you can hold it at, lets say a medium rare temperature for many hours after it has cooked through, this is one of the reasons I got into this.

As far as how long to cook it, you need to reference a cook time table to determine when it should be thoroughly heated through (if I worded that correctly)

35 hours is prolly a bit longer than needed, my "chart" says 12 to 30 hours for 5" thick, but you aren't worried about overcooking.

The reason I left this for 36 hours was based on what mom said, she said the cuts that she had from the same deer were like leather, so I opted a longer time for a more tender cut, I'm pretty sure it would have been fine at 30 hours.