Been cooking sous vide since the fall. Results are great, best gamr steaks I've ever had.
Theres lots of good sources of info on the safety aspect, but basically pasteurization happens at around 126 degrees - it just takes a bit of time. With sous vide, since you're holding the meat at that temp for longer, unlike grilling where you remove the heat as soon as that temp is reached, its actually safer using sous vide.
That said, for a good chunk of elk at med rare, 24 hours is excessive. Unless I'm doing something like shank,that benefits from low and slow, I normally do med rare elk for under 2 hours. Might increase that to 4 if it was a really thick piece, but med rare cuts can get mushy if cooked to long. I normally do steaks or roasts at 128, then finish in a pan for a good crust.
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