Nickofthewoods
WKR
I've had a sous vide cooker for several years now and really enjoy using it but one thing I have noticed is there is commonly an off smelling "aroma" once the meat is done and I take it out of the bag. It hasn't been an issue yet with the final product on the plate but it's definitely not very appetizing. Last night I almost threw out an elk tenderloin because the smell was so bad. When I took it out of the bag it smelled just like the gut pile or as if the stomach was punctured during the process. This elk wasn't gut shot and I removed the tenderloins gutless like I always do so I didn't think it was exposed to anything nasty. Not wanting to waste this tenderloin I went ahead and salted and peppered it and let it rest for about 20 minutes before searing in cast iron pan like I normally do. Apparently that did the trick again because it tasted fine, great actually, and my wife didn't say anything and she is way more sensitive to off tastes and smells than me. I'm just glad she wasn't in the kitchen when I opened the bag because it was difficult to fully enjoy this meal after having smelled that.
Anyone have the same experience with sous vide smells and wild game? I notice it with almost every wild game steak I sous vide on some level and I never notice it when cooking conventionally on a grill or pan so it's something to do with the sous vide process and being cooked in a bag I think. Can anything be done prep wise beforehand like maybe pre-seasoning it before it goes in the vac bag?
Anyone have the same experience with sous vide smells and wild game? I notice it with almost every wild game steak I sous vide on some level and I never notice it when cooking conventionally on a grill or pan so it's something to do with the sous vide process and being cooked in a bag I think. Can anything be done prep wise beforehand like maybe pre-seasoning it before it goes in the vac bag?
