Best Ways to Sous Vide Bison?

In the General Sous Vide Questions Forum
I am interested in sous viding some bison and I havent seeen anything on the internet about how to do it. I would like to do some ground bison burgers however, I will eventually be interested in doing some bison steaks sometime as well. I have never cooked with bison at all. I would like to know temperature ranges and times. And would be open to seeing some recipe ideas that have bison in it. Otherwise, I will probably just spice it the same as I would a steak or a burger.

1 Reply So Far

Hi Brett, I've done bison ribeye at 131F for 2 hours but I think next time I'd want to try it for 4 to 6 hours as it was a little tough, almost like a beef flank steak. The flavor was stronger than beef so I think it could also stand up to stronger spices. Of course, this is just my experience cooking it once so take it with a grain of salt!

For burgers, I'd probably do 135F for 2 to 4 hours, that should ensure pasteurization but I know a lot of people like their burgers just heated through at 125F for 45 minutes or so.

Hope that helps some!

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy