I normally do but I'm concerned it may get mushy with soy sauce + sous vide
Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide
yes, they benefit the most via increased taste quality, but there are better tasting cuts out there. Trick to the tougher meat is longer sous vide.
Did a shoulder roast for 24 hrs at 131. Delicious.
Did a chuck roast for 48 hours at 132. Delicious. Needed double the time to soften, literally.