Venison Loin Sous Vide Questions

I have some beautiful venison loin that I've been experimenting with with varying results. I've tried 131F for 2 and 6 hours so far and want to try a longer cook ~ 24 hours. Anyone have any experience with this? My attempts so far have been delicious and nicely medium rare but not as tender as I'd hoped. I'm hesitant to try it willy nilly since my venison supply is dwindling and I don't want to screw it up. I've looked and haven't found too much on longer cooks, just the shorter 2-6 hours. Any help appreciated, thanks!

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T__2156

I... wouldn't try a longer cook for a loin. Loin is already pretty tender, and extra time serves to tenderize even further. When I tried a beef tenderloin for long enough to pasteurize to core, the meat was so tender I could rub "sweater pills" of meat between my tongue and the roof of my mouth. Took one for the team that day.

JC_85174

Thanks, Ted. Any tips on sous vide venison in general? I make sure to take the utmost care in the field/butchering but still don't get the super tender results I'm looking for. I've tried multiple times/temps over the years but still haven't hit that sweet spot. Maybe that's just wild venison, Anyhow, thanks for the input.

Brendan_Lee_56950

I think it may just be the nature of the beast so to speak. I agree with ted though I wouldn't go longer.

Johan_Edstrom_5586

I'll third that. I've spent a lot of time this holiday with new people wanting to "tenderize" lean meats and asking why a pork loin after 24234234234h was dry.

tshewman

Have done Venison loin, but for only 45 minutes (face it, they are small) and it was perfect.

T__2156

I like 120°F for venison, which means you're not going to be able to pasteurize it - just cook-to-temp. But it's as rare as rare gets, which is how I like my venison. Although I'm not educated about it, my understanding is that the treatment of the meat before it gets to the kitchen makes a big difference (there's science about tenderness of aging meat, and there's at least passed-down wisdom about things like where the deer is shot and how scared it is when it's shot, I don't know anything about this).

T__2156

found you a pic to compare, if you want. This pic is also a reminder about straining your bag-jus between cooking it and plating it.