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@Shelby I have a nice doe in the freezer and for the first time I've cut a couple roasts off. (Normally I take out the loins and turn the rest to sausage) So I'm following your results closely. I had planned a dry rub of s&p and then 8 - 12 hrs in a 131F bath. Keep posting, between us we may get there.
Edit: Wonder what part the onions in the bag played in this, did they help evoke memories of liver and onions? Don't think I've ever put onions in the bag before. Just a thot.
@Shelby I have a nice doe in the freezer and for the first time I've cut a couple roasts off. (Normally I take out the loins and turn the rest to sausage) So I'm following your results closely. I had planned a dry rub of s&p and then 8 - 12 hrs in a 131F bath. Keep posting, between us we may get there.
