I am interested in sous viding some bison and I havent seeen anything on the internet about how to do it. I would like to do some ground bison burgers however, I will eventually be interested in doing some bison steaks sometime as well. I have never cooked with bison at all. I would like to know temperature ranges and times. And would be open to seeing some recipe ideas that have bison in it. Otherwise, I will probably just spice it the same as I would a steak or a burger.
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Hi Brett, I've done bison ribeye at 131F for 2 hours but I think next time I'd want to try it for 4 to 6 hours as it was a little tough, almost like a beef flank steak. The flavor was stronger than beef so I think it could also stand up to stronger spices. Of course, this is just my experience cooking it once so take it with a grain of salt!
For burgers, I'd probably do 135F for 2 to 4 hours, that should ensure pasteurization but I know a lot of people like their burgers just heated through at 125F for 45 minutes or so.
Hope that helps some!
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