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bonjing · 06-16-2018, 10:13 PM

Bison steak and rib cap done at 125 for two hours. The bison was defrosted overnight and the rib cap was from the freezer. Both came out perfect. Seared the rib cap in a pan and the bison with a mini torch.

06-16-2018, 10:13 PM	#726
bonjing ¯\_(ツ)_/¯ Join Date: Nov 2008 Posts: 4,014 Trading: (39)	Re: Sous vide Bison steak and rib cap done at 125 for two hours. The bison was defrosted overnight and the rib cap was from the freezer. Both came out perfect. Seared the rib cap in a pan and the bison with a mini torch.