For that reason alone, I purchased some food grade silicone bags that are long. I first vacuum seal them like normal, then place the vacuum sealed bag into the silicone bag. I then use a long chip bag clip to keep the food contained to the bottom portion of the bag, then drape the top of the bag over the top edge of the cooking vessel, then place a ceramic bowl over the food to keep it submerged.I would say IDK, I have read that meat will get tender at less than 200 but not sure how many hours it will take, I have had bags come apart at 160 or so when I was doing some testing to reheat. ruined some pork. I would test drive some colored water as a test to make sure the bags/seal holds up. elk is hard to come by around here. If I were doing it smoke/grill to 160 then package, I'm sure somebody does it so some searching should produce, let us know how it turns out.
Ryan, I don't have an Insta pot I want one though. I may check Amazon tonight or have my wife grab one tomorrow at Walmart.Can't help either, never done elk meat. Haven't sous vide venison either which is the closest I've got. Do ya have an insta pot? That might work. Otherwise Rafter H BBQ maybe could point ya in right direction.
Ryan
Ryan, I don't have an Insta pot I want one though. I may check Amazon tonight or have my wife grab one tomorrow at Walmart.
Thank you.
Dan
You won't be sorry with an instant pot . Works great for stuff like this .I don't have an Insta pot I want one though. I may check Amazon tonight or have my wife grab one tomorrow at Walmart.
I just pulled the plug on a 6qt Insta Pot, they are on Amazons daily special for $74. Looking forward to trying it out soon.Can't help either, never done elk meat. Haven't sous vide venison either which is the closest I've got. Do ya have an insta pot? That might work. Otherwise Rafter H BBQ maybe could point ya in right direction.
Ryan