Sous Vide in AIO?

[user 338926]

You don't want them falling apart.

I love em that way. But if you're making them and I have to chew them off the bone, I'll be happy to eat those too.

 

[ringneck]

My experience with pork is that it takes dramatically longer in SV than it does in an oven conventionally. I'd say on the order of 4x as long. That didn't entice me to keep perfecting the process. I'd be curious to hear your opinion with the venison roast. I would think 30 hrs isn't any too much. Yes, you can ruin things in them, but I doubt you can ruin stuff like Venison or Brisket which even take a long time on the grill or in the oven.

started completely frozen. salt, pepper, thyme, rosemary. 133F for 30 hours
Came out very tender, not mushy at all. Would definitely do again, but I'd thaw and brine it first and drop to 131 for a little more color.
shaved it up, made a sandwich with homemade fermented hot sauce and my chocolate milk stout.

 

[user 338926]

@ringneckTthat looks great!

 

[passedpawn]

started completely frozen. salt, pepper, thyme, rosemary. 133F for 30 hours
Came out very tender, not mushy at all. Would definitely do again, but I'd thaw and brine it first and drop to 131 for a little more color.
shaved it up, made a sandwich with homemade fermented hot sauce and my chocolate milk stout.
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Yea I'd tap that