Have you ever had meat that’s been in the sous vide too long? I won’t make that mistake again.
Discussion
It probably depends on what cut of meat you use, but for steak I’ve found that the 2-3 hour mark at 143F is about right. Anything longer and it’s just not as good.
This was a lean venison roast which was new to me. Made the mistake of following the first set of directions I found online and should have realized it was 2-3x too long. The recipe for some reason said 12-14 for a 2 ln roast which is very obviously incorrect in retrospect. Embarrassing, but now I know what the consequences can be when you really overdo it. Had always wondered
Ah, that stinks. Venison was a staple growing up, but I’ve never sous vide’d it. Do you have a machine or what? I use a trough heater, temperature probe, and cooler. Did 60 chicken breasts once in a big cooler. So nice having prep grace time. 
We have a joule that someone gifted to us a while back. I’ve heard Anova is the brand to go for if you’re ever buying one!
Describe it for us?
It was a venison roast. Texture almost looked like a tongue and it almost felt like it had been pre-chewed it was so soft. I’m sure all of the connective tissue was just completely obliterated.
It was so soft it was hard to cut. If you look close you can even see the marks the knife left on the cut surface. Learn from my mistakes 😂 nostr:note1yhm9sfg95wny57z8vcdxj3veh04h773um5792aa3w4gzrh704agqmvugkk
How many hours in the sous vide? Give us the detail so we can avoid the same!
This horrendous recipe was the first result on google.
Suggests 12-14 hours (at 135 for med rare) for a 2 lb roast. Rest of the internet makes it seem like it should be more like 3-5 depending on preference and probably fat content. Just a good reminder to not blindly follow any online recipe
https://www.themeateater.com/cook/recipes/sous-vide-venison-roast-recipe
nostr:npub1dmahfent0mtlh8ahhzu0ztslhw470azcyw3n599vvrxfysfg25mqurhrpq - can you give us some sous vide guidance to avoid this trainwreck?