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Deer Shoulder SousVide vs. Smoker

paolo_119889

Hi Everyone

I'm Paolo, living in Switzerland with Italian roots

Among others I love to cook and eat. Not an expert but I just love it.

I do use a Steba SousVide (German product) quite regularly, but can't wait for you guys to start shipping Joule into Europe :-)

Like what you’re doing with ChefSteps … content, presentation and very entertaining too.

Hope it's OK to just shoot with a question

A hunter brought me a deer shoulder this week and I'm not sure if it’s good for SousVide or if I should go with the smoker, I'd go with the digital smoker and just little smoke if any. The smoker is more because of the steadier temperature curve compared to a regular home oven which spikes up and down.

My Target meat temp is around 132-137f / 55-58c

I'd highly appreciate suggestions from anyone

Tante grazie

Ciao - Paolo

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Comments

tangma27

I think...to my knowledge that sous vide and smokers are both actually kinda similar in terms of low and slow cooking. I think smoking is better for fattier cuts of meat because its less easy to dry out and the acidity from the smoke balances a bit. I think. IDK THO

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I would personally go with SV because it is probably pretty lean. you can always smoke it a little to impart the flavor before or after cooking.

fisher23

I recently did a deer loin that was very tough when smoked or braised. I did the rest of it sous vide and I could not of been happier. So I concur, sous vide. I did a post on it.