Gastro Gnome - Eat Better Wherever

Squirrel ‘22

does anybody have any recommendations for time and temperature with a sousvide?
I'm leaning towards 165 for 16 hrs then trying to fry them.
I’ve never done sous vide but I braise them for an hour to 2 depending on the size of the squirrel before I make squirrel hot wings.
 
does anybody have any recommendations for time and temperature with a sousvide?
I'm leaning towards 165 for 16 hrs then trying to fry them.
I much prefer them grilled, myself. Sounds like a lot of work to slow cook them for 16 hrs.
 
i've just never been able to get them consistently tender.
I've heard good things about guys using some type of soy sauce and ginger marinade then grilling them. i really need to try that.
Low and slow is the key- need to melt the collagen without tightening muscle fibers. I braised some whole ones at 250 a while back, fall apart tender in a couple hours. Made excellent tacos.
 
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