Tell Me About Your Chili

[frozenchief]

Originally Posted by cooper barrett

You have sure given me some ideas. Thanks much.

Sous Vide work well for lean gamy meat?

I smoke ground hog often, I think I will try that in chili when I am back in IN.
I've never seen one in AZ.

Sous vide works really well for lean game meat. I add some seasonings depending on what I'm trying to achieve A little liquid smoke in thr sous vide also helps.

I find it's better than braising or roasting.

[cooper barrett]

Originally Posted by frozenchief

Sous vide works really well for lean game meat. I add some seasonings depending on what I'm trying to achieve A little liquid smoke in thr sous vide also helps.

I find it's better than braising or roasting.

Roasting dries out lean meat, braising/ saute and steam works with lean cuts, I'll be getting some bear and elk soon. Thanks for info. I have a guy in Indy who has a great liquid smoke replacement. Sells it to restaurants.

[frozenchief]

Originally Posted by cooper barrett

Roasting dries out lean meat, braising/ saute and steam works with lean cuts, I'll be getting some bear and elk soon. Thanks for info. I have a guy in Indy who has a great liquid smoke replacement. Sells it to restaurants.

The elk will be far leaner than the bear. Most pork I sous vide to about 140 because of the fat, but the pork I have right now is pork I raised or I buy from locals so it is fattier (and thus tastier) than most store bought pork. Most game I sous vide about 132 degrees. The bear I've handled tends to be fattier than herbivores and is more like pork so I would sous vide the bear to 140 without inspecting the meat. Depending on how much you get, you can also sous vide small amounts at various temperatures to see what works. When I wind up with moose I usually get several hundred pounds.

If you like sous vide, check out

seriouseats.com

Particularly anything by Kenji Lopez-Alt. He went to MIT but wanted to be a cook so he took his science background and tried to figure out how to apply chemistry to cooking. Fascinating stuff. Probably the most informative I have read since McGee's On Science and Cooking. It is far more important to know why you are doing something than how, if you know why, you can make the "how" work but if you only know how, you won't know what to do if so,etching doesn't go right.