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Old 05-20-2020, 08:51 AM   #1
Gunnyart
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Default Crock pot or Sous vide?

Great big venison roast and Iím looking for shredded tender to make tacos.
I could either sous vide it starting today or braise it in a crock pot starting in the morning.
(I donít have an insta-pot but I do have a pressure cooker but since Iím not in a hurry and that seems like a bit of a gamble to time correctly Iím ruling that out. )

Planning dinner for tomorrow night with friends so I have a little time.

Thoughts & Opinions???
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Old 05-20-2020, 09:14 AM   #2
Graysonhogs
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I'd crock pot it.
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Old 05-20-2020, 09:43 AM   #3
HoustonHunter94
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For shredding, I'd go crockpot
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Old 05-20-2020, 09:45 AM   #4
mikeyb_23
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Crockpot for shredding.
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Old 05-20-2020, 09:52 AM   #5
Gunnyart
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Thanks
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Old 05-20-2020, 10:17 AM   #6
TexasBob
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shredded has been covered... I would sous vide, cut into small cubes and sear in a cast iron skillet quick with some onions, cilantro etc all in a bath of butter. Spoon onto warm tortillas. Much better flavor and texture vs shredded in a crock pot imho
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Old 05-20-2020, 10:18 AM   #7
jds247
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Crock pot on low.. they turn out great. My wife has tried to speed up the cooking process in the past by using medium and high . It took 3 ruined roast for her to listen to me... hard headed woman..
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Old 05-20-2020, 10:22 AM   #8
Jmh05
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Agree- crock pot for shredding. I've done it, it's great.
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Old 05-20-2020, 06:24 PM   #9
dfkoon
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Crock pot. See my post on the other thread.
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Old 05-20-2020, 07:10 PM   #10
Gunnyart
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Quote:
Originally Posted by jds247 View Post
Crock pot on low.. they turn out great. My wife has tried to speed up the cooking process in the past by using medium and high . It took 3 ruined roast for her to listen to me... hard headed woman..
How long did it take on low?
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Old 05-20-2020, 08:00 PM   #11
ThisLadyHunts
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Santa has been threatening to bring me a sous vide cooker for the past five years now and, for whatever reason, she just hasn’t pulled the trigger. If you end up cooking sous vide, I’ll be interested to know how it turns out.
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Old 05-20-2020, 09:11 PM   #12
jds247
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Quote:
Originally Posted by Gunnyart View Post
How long did it take on low?
7 or 8 hours .. she usually cooks it over night when I'm working.. she puts the roast on before bed and I turn it off when I get in at 430 ..
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Old 05-21-2020, 06:49 PM   #13
dfkoon
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It probably is 7-8 hours. Really just cook it till it falls of bones and easily shreds. One thing I did last time I ate them, was to crisp up a little in frying pan before throwing them in a tortilla. Did same with corn tortilla.
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Old 05-21-2020, 09:58 PM   #14
brrdnk
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Crock Pot for sure.
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Old 05-21-2020, 10:34 PM   #15
Gunnyart
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Did the crock pot. Everyone enjoyed it. I thought it was a little dry but with venison it’s easy to dry it out.
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Old 05-21-2020, 10:42 PM   #16
critter69
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Crock pot for sure, I don’t care for most meals in my sous vide. I pretty much only use it to reheat pre cooked meals at camp.
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Old 05-21-2020, 10:48 PM   #17
Balcones_Walker
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A roast like a top or bottom round? I don't normally do slow-shredded with those cuts, I usually make them into sausage (except the eye of round).

For that shredded taco meat style venison I do prefer to do the crock pot, but I do it with shanks or with flanks. You want to do low and slow with tougher cuts of meat that have lots of collagen; lean cuts in the crock pot come out dry and with that weird venison flaky texture.

Sous vide shines for steaks (the aforementioned eye or loins), 116 degrees, then seared black with a blowtorch. It's easy to overdo sous vide with loins, no more than 90 minutes or they will get mushy.

Last edited by Balcones_Walker; 05-21-2020 at 10:52 PM.
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