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Offal (liver) Souse Vide - Temp. and timing?

Michael_Peo_65900

I am intrigued by the idea of a perfectly cooked, succulent liver of something like veal or roe deer, but other offal would be interesting too.

I would like to souse vide the liver whole and serve it in thick (one inch'ish) slices.

My guesstimate would be something 45 min. at 57°C, but i am quite inexperienced and would love some input.

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Brendan_Lee_56950

Awesome. Lucky you!

Michael_Peo_65900

Thank you. I think i'll give it a go @ 62°C and time it according to the size i end up with. They are usually quite small from roe deer.

I have hunting friends who does not eat the offal them selves, so i will have not freshness or quality questions. I get them just hours after the kill. If i don't eat them right away, i vacuum and freeze the minute i get them.

Brendan_Lee_56950

Just holding the liver at the specified temp for a particular period of time, it can found in volume 3 of MC.

I've definitely had pink liver and whatnot but I only will do that if I'm sure about the quality and freshness of the product so if your confident in it being fresh and well handled you may not have to worry.

Michael_Peo_65900

I have fried and eaten liver pink lots of times before without taking eny further precautions other than the frying (i have also eaten/tasted raw liver every time i am making paté). How is the pasteurization you recommend done?

Brendan_Lee_56950

The time is going to depend on the size and shape of your liver but the MC books have pink listed as 62C and medium as 65C for veal liver. If I were doing this I'd probably go the pasteurization route as well as a precaution.