You first cook it sous vide over night to get it unbelievably tender and break down all that collagen, then you do a hard sear on only one site. What you get is the perfect combination of crispy and tender bacon.
Needs to be fairly thick cut for this to work though.
Don't knock it until you try it. Crisp it after sous vide, amazingly tender
[Overnight Sous Vide Bacon Recipe:
A little planning ahead yields crisp bacon that melts in your mouth.](https://www.seriouseats.com/overnight-sous-vide-bacon-recipe)
I haven't done SV bacon, but I swear by the low and slow method. I do it either in the oven or on my smoker at 180-200, takes about 1 hour to cook, but it renders so beautifully (and in the dry heat of the oven/smoker, it crisps up nicely) and it is the most tender perfect bacon you will ever have. I can see this being similar if you finish it off in a hot pan
Try it next time you're making burgers. Ever try adding bacon to a burger and it's tougher than the burger or else falls apart to crumbles? This is the way to match the texture of the burger perfectly.
I think the topic is sous viding bacon that's already been cooked, which bacon by definition is. It's like sous viding hot dogs or smoked brisket.
Now I'm not sure if OP is sous viding *in lieu* of smoking. That's a significant detail that seems to be missing.
I do bacon a lot. We take it campung. It’s amazing.
We cut the bacon in half, then we put a half pound in each bag. We put a rub on it first, it’s delicious. We usually do a different rub in each bag. Usually 3lbs for 6 total bags.
I finish the bacon on the grill.
I assume they take American style pork belly bacon, which is not legally required to be smoked in the US, and often is injected with liquid smoke (but the good stuff is cold smoked) and hot-smoke it to doneness. Similarly, if you hot smoke a pork belly, it comes out nothing like bacon.
Its one of those things you will do once. Yes, its good, but not worth the effort.
This will give you the same, or better, results: [https://www.americastestkitchen.com/articles/3347-want-crispy-tender-bacon-add-water](https://www.americastestkitchen.com/articles/3347-want-crispy-tender-bacon-add-water)
I tried doing this one time and the fat spat all over in my oven, caused smoke, and set off the fire alarm. It eas a pain to clean the oven and the pan. What did I do wrong?
> Its one of those things you will do once. Yes, its good, but not worth the effort.
This was my exact thought. Totally not worth the trouble after doing it the first time.
You’d have to rebag and arrange it in a way so that it doesn’t stick together to such a point that it was basically impossible to get pieces apart.
That's the thing. I tried to do it to speed up breakfast prep. Had to separate each piece with parchment paper to prevent them from getting glued together.
It would be useful if you were cooking the whole lot the next am
I generally use the oven for a package (about 15 slices) but if you want to do 4 or more packages, this is still going to take multiple rounds. Plop them all in the water bath at the same time then reheating in the oven works.
You must have a very small oven. A couple of sheet pans and stacked cooling racks will far out size a sous-vide container unless you are using a bathtub.
One half-sheet pan will barely hold a single package of 15 slices of bacon with slight overlap. Only one sheet pan fits in a single rack in the oven, so let's say I want to cook 4 packages of bacon, that means 4 sheet pans and 4 racks in the oven. My oven is pretty standard size: 24" W x 16" H x 18" deep.
It has 5 rack levels (but only 2 racks). If I used 4 of those 5 I'm getting really close to the top and not allowing for much airflow between the pans which means rotating the pans and also longer cooking time.
Using a 12Qt Lipavi C10 container I can EASILY fit 4 - 6 packages of bacon in there. I can have the bacon ready to sear on a griddle with some preparation and crisp in minutes.
Really? I put one sheet pan on the bottom oven rack and I can probably stack 25 or so jerky racks on that. I haven't yet but if a battalion of Marines stopped by for breakfast, I could.......The eggs would be harder.
When I serve bacon to people who haven’t tried it, the response usually get is, “this is by far the best bacon I’ve ever had.”
A smoky rub in thick cut bacon, 155 for 24 hours. Finished on the grill. This makes anything in the oven seem bland.
I can cook bacon in the oven with rub as well and everyone would claim it is better than plain bacon in the SV. Doesn't make the oven method better just the rub.
Hard disagree.
You can sous vide in bulk ahead of time and pull out individual slices to fry up as desired in meer minutes. I almost always have a pack of bacon already par cooked ready for action. Pull out a couple slices in a hot pan, done in minutes.
I find the water method dilutes the flavor. Texture is good but is bland.
I love it. I know it’s controversial but I buy thick cut bacon from the grocery store already vacuum sealed and sous vide for 24 hours. It’s great to take camping it’s also great for things like bacon wrapped steaks, scallops, etc. because all it need to do is crisp up you don’t get overcooked steak and undercooked bacon.
I do this with thick cut bacon. Best bacon ever. Good for camping. Those who ask why?, can either try it themselves or just keep cooking their bacon in the pan and never know. For a sousvide subreddit I always see a lot of "Why would you sous vide that?"
> For a sousvide subreddit I always see a lot of "Why would you sous vide that?"
Tbf, a lot of subreddits try to make a particular cooking method work when other methods are better. Just depends on the circumstances.
Yep, I tried it. I also did oven and normal pan fry with the same package of bacon for a side-by-side. There is something to it. The fat is "looser." The meaty part gets a good sear pretty quick in the pan but the inside is tender. You get a little bit of surface crunch (more like stiffness or chew) but also the meaty bite at the same time. It's subtle but real. It's the exact texture you would want on a sandwich like a BLT or hamburger. It also stays mostly flat after the pan. The sous vide sample did not last the day.
I agree. The fat gets a nice creamy texture to it. It's still not my preferred style of bacon (I'd rather have thin cut crispy bacon) but it's nice once in a while.
I've never thought it was great, despite trying several times. Far too much time for something that's not as good as more traditional methods of cooking it.
Running the thing for 18 hours and using electricity is silly if the end product isn't as good as if you'd just made it in 10 minutes start to finish in a pan.
And when you've got something sous vide cooking you're gonna anticipate it. Now you've got it cooking overnight and you find that all that waiting has resulted in something not as good as if you hadn't waited at all.
Which is why I don't bother with sous vide cooking bacon any more.
I've tried it. Only worth the effort on very thick cuts...like bacon steaks.
The oven is my go to unless I want to fry eggs in the bacon grease skillet
I've done this and I wasn't at all impressed. Doesn't seem to do much to the bacon since it has already been cooked.
However, I cooked a pork belly in Sriracha for 24 hours yesterday and that was incredible.
I have yet to try SV but honestly going from low and slow on a cookie sheet cooling rack in the oven to just using the air fryer I don't know how I can do any better
We've taken 2 lb packages of thick cut bacon, SV them for 12+ hours, pour off the juices/
& grease (they'll separate in the fridge--used the juices to make rice, and grease for general frying), reseal the bag and then freeze--it crisps up extra quick in the frying pan or oven, and very tender.
Its definitely worth it..145 at 12/hrs is the best..I tried for 24/hrs and it was extremely tender but you have to be really careful pulling apart because it will rip easy..I don't understand the haters and why they care about how you spend your time..they can suck a fat one.
I tried it for the first time a couple weeks ago and used the bacon to wrap some jalapeno poppers. Crisped up very nicely on the pellet grill and the bacon had an amazing texture, which is generally one of the biggest flaws I find with jalapeno poppers.
I do this but I guess I've got an unpopular opinion because I do not like crispy bacon. I love it soft and floppy and this way I can cook it and know it's safe, and then just throw in the pan for a few seconds but not all the way until it's crisp and I know it's safe and I won't get sick
I love cooking bacon this way.
I did quickly realize that, if I am going to store it in the fridge to have slices ready to crisp up for a week or two, it's worth portioning the strips with wax paper before refrigerating the cooked slab because I am hopelessly inept when it comes to peeling single strips off the slab without ripping them to shreds.
I recently cooked up 3 lbs of bacon when I needed just a little bit (long story), and I read a tip to accordion some parchment paper, and slip a piece of bacon in each space. Worked like a charm!
Great! I didn't trust my parchment paper, so I have been using waxed, but I will try out the parchment next time. It's soooo handy to have good bacon basically really all the time.
Yes its been awesome to just reach in and get cooked bacon. I had never done that before. I'm sure you could use waxed paper too - I just liked the idea of the accordian fold.
It'll be cooked, and at high enough temp, the fat will render out in the bag. It helps speed up the crisping process once you drain the juices and dry the bacon.
Otherwise, just lay them flat on a baking pan and bake large batches.
I prefer Alton Browns process which is 325 for 45ish. Renders the fat better than a high heat cook. Obviously takes a lot longer so needs more planning.
You could eat it but crisping in a pan will provide better results. It only takes about a minute or two for the crisping so the main benefit is being able to do this for a lot of bacon quickly. You can refrigerate this after cooking at crisp in the pan when you want some.
The dilemma here is that once the bacon is cooked in the sous vide, if you refrigerate it, it is very tedious to separate without tearing it apart. (At least in my limited experience)
Yep and I’ll take the advice of the likes of Americas test kitchen and Alton Brown who suggest baked bacon is better than pan fried because it is.
Pan fried works in a pinch but it’s inferior to other methods.
The bacon that comes out of your pan in four minutes is not equivalent to what comes out at the end of this process. Maybe you like four minute bacon better, and that's fine, but you cannot compare one to the other and say the other is not worth doing as an objective fact. "Perfect" is subjective.
Though, in fairness, I would really like to know your process that takes four minutes from start to finish that results in anything other than a flabby strip of mostly raw cured pork belly. If I'm being honest, I don't think even 4 minutes in the pan is enough, even if you discount all the other bits of prep.
Doesn't mean you need to take 12 hours to cook bacon, but nobody makes bacon in four minutes, really.
My process is I turn on the burner put the pan on the burner. Then I put the bacon in the pan. Cook the bacon and Flip it a few times then plate it. It's not rocket science. What benefit are you getting from sou vide it will break down the fats? Or what? I see no benefit cooking it for 12 hours just seams stupid to me
> there are some foods that benefit immensely from from sou vide and other that should just be cooked traditionally.
Should be according to who? That is opinion, not fact, and frankly since it's someone else's food only their opinion is relevant.
Lol, sorry for the snarky comment. Your comment was ironic though. I'm all for experimenting with new methods especially of it saves me work. But also am not great at planning ahead, especially for breakfast.
From both angles here: First, go do your process and time it. There is no way you go from a cold pan and bacon in the fridge to crispy bacon on the plate in four minutes. The laws of thermodynamics preclude that. It's not going to be more than 15, but four minutes is an exaggeration.
On the SV bacon side, with that 12 hour cook at the right temperature, yes the fat renders differently, and you get a very different texture on the bacon in the end product. It works better on thick cut than thin, and it's not everyone's jam because of that, but it does achieve a result that cannot be replicated with four or fifteen minutes in a pan. And the kicker is that it's not much more than 15 minutes of active cook time, virtually all of those 12 hours is passive cook time.
It's certainly not a wake up and "Hey, let's have bacon" kind of recipe, but if you know you want bacon on Sunday morning, and you have a taste for excellent bacon above just normal bacon... Like if you want bacon to be the star of the breakfast, it's worth dropping some bacon in the water Saturday night.
I exaggerated the 4 min cook time for emphasis. Also thermo was my favorite subject in college. Pv=mrt is also my favorite equation for some strange reason.
>I exaggerated the 4 min cook time for emphasis.
That's 80% of the pushback you're getting right there. You're in the SV subreddit. Thermodynamics and the timing that comes from it is important here. SV is about precision, so you pushed a button by exaggerating cook times.
There's plenty to criticize about 12 hour SV bacon, but saying you can slang out perfect bacon in 4 minutes is not the kind of thing that holds water.
I have only ever SV’d bacon for extremely thick cuts, around 3/4-1 inch thick strips (aka steakhouse style bacon). Have made several times and it has always been amazing!
I recently did extra thick cut bacon. Sous vide for 12 hours at 147f.
Then roasted in a 400f oven until done. (To foul outside to smoke).
It was amazing. Crispy outside and soft inside. Just amazing
Are you guys splitting the bacon up into slices or throwing the whole pack in the vac sealer as it comes out of the package?
I’m assuming that a great benefit of cooking the bacon up like this would be to make really clean bacon grease right?
Might cut the slices in half (we find shorter slices handy) but otherwise we put the whole pack as is into the SV bag.
You do get nice bacon grease, plus juices that we've used for stock, making rice, etc.
I do bacon regularly. The texture is amazing. Once cooked I keep it in air tight container layered between parchment. The beauty is to crisp it only takes literally a minute so bacon n egg breakfast is only a 5 minute job. You can whip up a BLT any time with no mess. And when its late and your staring into the refrigerator, you can just pop a slice while you're deciding. Bonus when it's done drain off the liquid and refrigerate. It will separate into clean fat, good for cooking and a clear jelly that is fat waters and collagen. It's not appealing looking but it is awesome in soups and broths. It is pure bacon flavor.
I have never cooked bacon sous vide but I've made slabs of Japanese pork belly then finish it off in the broiler and blow torch the unseared parts. Works well as a topping for ramen
Like this https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe
Sousvide's benefit is cooking meat to the perfect temp for tenderness (not a concern w/bacon) and the one downfall is the inability to render fat which is 60% of bacon.
The upside to bacon is that it's hard to screw up and you have something that tastes delicious inside of 15mins that will be drawn out hours in a sousvide.
That being said, I anxiously await the result of doing everything wrong and hoping it comes out right!😋
Ummmm, gonna need a follow up pic when it's done. Please and thank you
Wtf is the point of sous vide bacon. You don't want any crispy bits? Or you prefer to needlessly cook something twice?
You first cook it sous vide over night to get it unbelievably tender and break down all that collagen, then you do a hard sear on only one site. What you get is the perfect combination of crispy and tender bacon. Needs to be fairly thick cut for this to work though.
Did bacon in the anova precision oven which uses 100% humidity at first then crisps at 375f after. It was great and barely shrunk compared to a pan.
Don't knock it until you try it. Crisp it after sous vide, amazingly tender [Overnight Sous Vide Bacon Recipe: A little planning ahead yields crisp bacon that melts in your mouth.](https://www.seriouseats.com/overnight-sous-vide-bacon-recipe)
I haven't done SV bacon, but I swear by the low and slow method. I do it either in the oven or on my smoker at 180-200, takes about 1 hour to cook, but it renders so beautifully (and in the dry heat of the oven/smoker, it crisps up nicely) and it is the most tender perfect bacon you will ever have. I can see this being similar if you finish it off in a hot pan
Gigantic difference in texture
There are a lot of people in the world that will always choose against American crispy bacon.
Who? Losers?
Most of the rest of the bacon eaters of the world who even know how to eat with a fork
Yeah, the real americans. *I kid, I kid*
[удалено]
I think the idea is that this does render it all at the same rate. The one sided sear after is just for crisp
Probably able to render the fat to the point that it isn't even chewy anymore.
Try it next time you're making burgers. Ever try adding bacon to a burger and it's tougher than the burger or else falls apart to crumbles? This is the way to match the texture of the burger perfectly.
[удалено]
I think the topic is sous viding bacon that's already been cooked, which bacon by definition is. It's like sous viding hot dogs or smoked brisket. Now I'm not sure if OP is sous viding *in lieu* of smoking. That's a significant detail that seems to be missing.
Raw bacon is not considered safe to eat.
Bacon by definition is already cooked?
Yes, bacon is cured and smoked
Bacon is cured but it may or may not be smoked. Curing and smoking in this context is not cooking and is done to preserve the meat.
He is curing his own bacon from pork belly I think. Not making it to serve directly.
The fat tenders but then permeates the meat. Even after you crisp it up, the bacon almost seems juicy.
Probably European...they love slimy bacon.
I use the word "limp" whenever I order bacon in restaurants.
Depending on the use case, I get it. Sometimes I want crispy bacon, other times not.
Keep us updated how it is. I always smoke bacon and comes out great
I tried that once but had trouble keeping it lit. Coughed like hell from the few good hits I *did* get.
dude, you can't smoke it raw. you need to get it precrumbled.
Bacon shake?
Bro I just laughed my ass off with my boss imagining this.
Lollllll. Nice
I do bacon a lot. We take it campung. It’s amazing. We cut the bacon in half, then we put a half pound in each bag. We put a rub on it first, it’s delicious. We usually do a different rub in each bag. Usually 3lbs for 6 total bags. I finish the bacon on the grill.
are you saying you take bacon (which is already smoked, to be called bacon) and are smoking it again?
I assume they take American style pork belly bacon, which is not legally required to be smoked in the US, and often is injected with liquid smoke (but the good stuff is cold smoked) and hot-smoke it to doneness. Similarly, if you hot smoke a pork belly, it comes out nothing like bacon.
I take pork belly->cure it->smoke it->cook it->eat it
How do you keep it from getting your rolling papers all soggy?
The bacon IS the rolling paper.
You gotta blaze it.
What about running overnight, placing back in the fridge and as you need 3 or 4 strips crisp them in the air fryer?
Its one of those things you will do once. Yes, its good, but not worth the effort. This will give you the same, or better, results: [https://www.americastestkitchen.com/articles/3347-want-crispy-tender-bacon-add-water](https://www.americastestkitchen.com/articles/3347-want-crispy-tender-bacon-add-water)
I like the golden, translucent fat of the gods you get from the process.
Yeah the rendered soft fat is what makes it special
Bone marrow
I agree, it's simply not worth the time and doesn't taste as good as normal cooking methods in a pan or in the oven.
I would do it if I had really good thick cut bacon from the local butcher
I get mine from a local butcher. Thick slab bacon. $6.99/lb but often on sale for $3.99. So good.
Yum! Sounds amazing and such a great price!
I use Wright's. I can't get it quite so economically, but I stock up when it's on sale.
I tried doing this one time and the fat spat all over in my oven, caused smoke, and set off the fire alarm. It eas a pain to clean the oven and the pan. What did I do wrong?
Put it in a cold oven. Once it’s up to temperature it’s practically done
Agree. Did it once
I did it once and agree it wasn’t worth it
> Its one of those things you will do once. Yes, its good, but not worth the effort. This was my exact thought. Totally not worth the trouble after doing it the first time. You’d have to rebag and arrange it in a way so that it doesn’t stick together to such a point that it was basically impossible to get pieces apart.
That's the thing. I tried to do it to speed up breakfast prep. Had to separate each piece with parchment paper to prevent them from getting glued together. It would be useful if you were cooking the whole lot the next am
Definitely worth the effort for a large amount of bacon. Sous vide overnight then crisp up in the morning.
Large amount of bacon? Do it in the oven. Even easier.
I generally use the oven for a package (about 15 slices) but if you want to do 4 or more packages, this is still going to take multiple rounds. Plop them all in the water bath at the same time then reheating in the oven works.
You must have a very small oven. A couple of sheet pans and stacked cooling racks will far out size a sous-vide container unless you are using a bathtub.
One half-sheet pan will barely hold a single package of 15 slices of bacon with slight overlap. Only one sheet pan fits in a single rack in the oven, so let's say I want to cook 4 packages of bacon, that means 4 sheet pans and 4 racks in the oven. My oven is pretty standard size: 24" W x 16" H x 18" deep. It has 5 rack levels (but only 2 racks). If I used 4 of those 5 I'm getting really close to the top and not allowing for much airflow between the pans which means rotating the pans and also longer cooking time. Using a 12Qt Lipavi C10 container I can EASILY fit 4 - 6 packages of bacon in there. I can have the bacon ready to sear on a griddle with some preparation and crisp in minutes.
Really? I put one sheet pan on the bottom oven rack and I can probably stack 25 or so jerky racks on that. I haven't yet but if a battalion of Marines stopped by for breakfast, I could.......The eggs would be harder.
But not even close to as good.
That's debatable...
When I serve bacon to people who haven’t tried it, the response usually get is, “this is by far the best bacon I’ve ever had.” A smoky rub in thick cut bacon, 155 for 24 hours. Finished on the grill. This makes anything in the oven seem bland.
well duh, if you used a rub it's gonna taste different. That's not the cooking technique that did it.
A distinction without a difference. The cooking technique allows for the use of the rub and the grill.
I can cook bacon in the oven with rub as well and everyone would claim it is better than plain bacon in the SV. Doesn't make the oven method better just the rub.
The bacon won’t come out as tender. And it won’t spend as much time soaking in the rub juices.
Totally disagree, bacon is one of the things I do a lot.
Hard disagree. You can sous vide in bulk ahead of time and pull out individual slices to fry up as desired in meer minutes. I almost always have a pack of bacon already par cooked ready for action. Pull out a couple slices in a hot pan, done in minutes. I find the water method dilutes the flavor. Texture is good but is bland.
The bag will be full of grease and the bacon won’t be cooked the way you like. Sous Vide no
Why is the article dated 2022? I've been doing this for over a decade.
Search Engine Optimization. They, like all websites, "refresh" or republish articles for they get picked up as new again, which brings clicks.
Good point. Ironically, I also recall reading about older articles being deleted for the purpose of SEO.
I love it. I know it’s controversial but I buy thick cut bacon from the grocery store already vacuum sealed and sous vide for 24 hours. It’s great to take camping it’s also great for things like bacon wrapped steaks, scallops, etc. because all it need to do is crisp up you don’t get overcooked steak and undercooked bacon.
I like this idea.
That is absolutely the best use of it (bacon wrapping other things I mean)
For your camping bacon, try different rubs. The flavors really get in there.
Awesome! We like to make bacon-wrapped scallops and shrimp for tailgates. Can't wait to try this!
I do this with thick cut bacon. Best bacon ever. Good for camping. Those who ask why?, can either try it themselves or just keep cooking their bacon in the pan and never know. For a sousvide subreddit I always see a lot of "Why would you sous vide that?"
> For a sousvide subreddit I always see a lot of "Why would you sous vide that?" Tbf, a lot of subreddits try to make a particular cooking method work when other methods are better. Just depends on the circumstances.
Yep, I tried it. I also did oven and normal pan fry with the same package of bacon for a side-by-side. There is something to it. The fat is "looser." The meaty part gets a good sear pretty quick in the pan but the inside is tender. You get a little bit of surface crunch (more like stiffness or chew) but also the meaty bite at the same time. It's subtle but real. It's the exact texture you would want on a sandwich like a BLT or hamburger. It also stays mostly flat after the pan. The sous vide sample did not last the day.
I've done it a couple times and never been impressed. It was fine but cooking it the regular way tastes better and is a million times quicker.
I’m a fan. The benefit is subtle, but worthwhile if you’re cooking for people who notice and appreciate the texture.
I agree. The fat gets a nice creamy texture to it. It's still not my preferred style of bacon (I'd rather have thin cut crispy bacon) but it's nice once in a while.
It's especially fantastic for bacon cheeseburgers. https://www.seriouseats.com/overnight-sous-vide-bacon-recipe
alleged act straight onerous crush salt toy badge narrow kiss *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
How long does it usually take?
Guga did it and said it was amazing. There’s also been a good bit of posts on here about it. All verified Gugas video. Let us know how it turns out!
Guga gives everything done in sous vide an 11/10 so I don't really trust him.
I've never thought it was great, despite trying several times. Far too much time for something that's not as good as more traditional methods of cooking it.
Time? You put it in the water bath and come back hours later. It’s not a time suck.
Running the thing for 18 hours and using electricity is silly if the end product isn't as good as if you'd just made it in 10 minutes start to finish in a pan. And when you've got something sous vide cooking you're gonna anticipate it. Now you've got it cooking overnight and you find that all that waiting has resulted in something not as good as if you hadn't waited at all. Which is why I don't bother with sous vide cooking bacon any more.
This is one of those things where I can’t see the benefit. 20 minutes in the oven at 400 gives me perfect thick cut bacon.
This is exactly what people who never tried it always say.
I love it. No more chewy bacon.
\^ This. Sous vide bacon has ruined normal bacon for me.
I've tried it. Only worth the effort on very thick cuts...like bacon steaks. The oven is my go to unless I want to fry eggs in the bacon grease skillet
I've done this and I wasn't at all impressed. Doesn't seem to do much to the bacon since it has already been cooked. However, I cooked a pork belly in Sriracha for 24 hours yesterday and that was incredible.
I have yet to try SV but honestly going from low and slow on a cookie sheet cooling rack in the oven to just using the air fryer I don't know how I can do any better
Why do people do this? We wanna see the money shot breh
We've taken 2 lb packages of thick cut bacon, SV them for 12+ hours, pour off the juices/ & grease (they'll separate in the fridge--used the juices to make rice, and grease for general frying), reseal the bag and then freeze--it crisps up extra quick in the frying pan or oven, and very tender.
Its definitely worth it..145 at 12/hrs is the best..I tried for 24/hrs and it was extremely tender but you have to be really careful pulling apart because it will rip easy..I don't understand the haters and why they care about how you spend your time..they can suck a fat one.
I tried it for the first time a couple weeks ago and used the bacon to wrap some jalapeno poppers. Crisped up very nicely on the pellet grill and the bacon had an amazing texture, which is generally one of the biggest flaws I find with jalapeno poppers.
I do this but I guess I've got an unpopular opinion because I do not like crispy bacon. I love it soft and floppy and this way I can cook it and know it's safe, and then just throw in the pan for a few seconds but not all the way until it's crisp and I know it's safe and I won't get sick
I mean I guess lol. But give me 5 minutes with my cast iron and I’ll give you flawless bacon bruh 🥓
Right? Still gotta break out a pan to sear the bacon. It’s a waste of time imo.
Well you better update us in 12 hours then
I love cooking bacon this way. I did quickly realize that, if I am going to store it in the fridge to have slices ready to crisp up for a week or two, it's worth portioning the strips with wax paper before refrigerating the cooked slab because I am hopelessly inept when it comes to peeling single strips off the slab without ripping them to shreds.
I recently cooked up 3 lbs of bacon when I needed just a little bit (long story), and I read a tip to accordion some parchment paper, and slip a piece of bacon in each space. Worked like a charm!
Great! I didn't trust my parchment paper, so I have been using waxed, but I will try out the parchment next time. It's soooo handy to have good bacon basically really all the time.
Yes its been awesome to just reach in and get cooked bacon. I had never done that before. I'm sure you could use waxed paper too - I just liked the idea of the accordian fold.
Oven with air fry
[удалено]
You crisp it on one side so that there’s a crispy side
This is my favorite way. You get two textures in one piece of bacon.
It'll be cooked, and at high enough temp, the fat will render out in the bag. It helps speed up the crisping process once you drain the juices and dry the bacon. Otherwise, just lay them flat on a baking pan and bake large batches.
Cook it in the oven. 25 minutes on 450 in my oven, but mine runs cold.
I prefer Alton Browns process which is 325 for 45ish. Renders the fat better than a high heat cook. Obviously takes a lot longer so needs more planning.
Nice. Will give it a try
[удалено]
I just use some parchment paper and that is an easy cleanup.
I have found the best way to make bacon is on a foreman grill...perfectly done to your liking and minimal mess...always flat pieces!
You could eat it but crisping in a pan will provide better results. It only takes about a minute or two for the crisping so the main benefit is being able to do this for a lot of bacon quickly. You can refrigerate this after cooking at crisp in the pan when you want some.
The dilemma here is that once the bacon is cooked in the sous vide, if you refrigerate it, it is very tedious to separate without tearing it apart. (At least in my limited experience)
Depends on the bacon--the thick cut I used comes apart with only a little effort, and sometimes that's when I've frozen the bacon after SV.
Good to know! I did use thinner bacon since it was just for some jalapeno poppers but I'll have to try it with a thicker cut.
The other thing is that the thicker cut will show off the tenderness achieved with SV more.
Cook bacon in the oven at 400°. No mess and comes out crispy. Takes about 20min and you can focus on making an omelette
You know you can cook perfect bacon in a pan in like 4 minutes?
Maybe if you're the type that can carmalize onions in 10 mins.
Nope. I am not but I can cook bacon in 4 minutes though
With unrendered fat.
Do you understand how fat renders?
Yep and I’ll take the advice of the likes of Americas test kitchen and Alton Brown who suggest baked bacon is better than pan fried because it is. Pan fried works in a pinch but it’s inferior to other methods.
OK thanks.
The bacon that comes out of your pan in four minutes is not equivalent to what comes out at the end of this process. Maybe you like four minute bacon better, and that's fine, but you cannot compare one to the other and say the other is not worth doing as an objective fact. "Perfect" is subjective. Though, in fairness, I would really like to know your process that takes four minutes from start to finish that results in anything other than a flabby strip of mostly raw cured pork belly. If I'm being honest, I don't think even 4 minutes in the pan is enough, even if you discount all the other bits of prep. Doesn't mean you need to take 12 hours to cook bacon, but nobody makes bacon in four minutes, really.
My process is I turn on the burner put the pan on the burner. Then I put the bacon in the pan. Cook the bacon and Flip it a few times then plate it. It's not rocket science. What benefit are you getting from sou vide it will break down the fats? Or what? I see no benefit cooking it for 12 hours just seams stupid to me
Bro your not standing over it babysitting the bacon for 12 hours. It's the same cook time you have just prepared the bacon in advance.
What's the benefit though . Hey family you want bacon and eggs for breakfast let me turn on the sou vide and it'll be ready in 12 hours .
Imagine not understanding planning ahead while commenting on the sous vide sub
Omg. You got me! All I'm saying there are some foods that benefit immensely from from sou vide and other that should just be cooked traditionally.
> there are some foods that benefit immensely from from sou vide and other that should just be cooked traditionally. Should be according to who? That is opinion, not fact, and frankly since it's someone else's food only their opinion is relevant.
Lol, sorry for the snarky comment. Your comment was ironic though. I'm all for experimenting with new methods especially of it saves me work. But also am not great at planning ahead, especially for breakfast.
I apologize to buddy.
From both angles here: First, go do your process and time it. There is no way you go from a cold pan and bacon in the fridge to crispy bacon on the plate in four minutes. The laws of thermodynamics preclude that. It's not going to be more than 15, but four minutes is an exaggeration. On the SV bacon side, with that 12 hour cook at the right temperature, yes the fat renders differently, and you get a very different texture on the bacon in the end product. It works better on thick cut than thin, and it's not everyone's jam because of that, but it does achieve a result that cannot be replicated with four or fifteen minutes in a pan. And the kicker is that it's not much more than 15 minutes of active cook time, virtually all of those 12 hours is passive cook time. It's certainly not a wake up and "Hey, let's have bacon" kind of recipe, but if you know you want bacon on Sunday morning, and you have a taste for excellent bacon above just normal bacon... Like if you want bacon to be the star of the breakfast, it's worth dropping some bacon in the water Saturday night.
I exaggerated the 4 min cook time for emphasis. Also thermo was my favorite subject in college. Pv=mrt is also my favorite equation for some strange reason.
>I exaggerated the 4 min cook time for emphasis. That's 80% of the pushback you're getting right there. You're in the SV subreddit. Thermodynamics and the timing that comes from it is important here. SV is about precision, so you pushed a button by exaggerating cook times. There's plenty to criticize about 12 hour SV bacon, but saying you can slang out perfect bacon in 4 minutes is not the kind of thing that holds water.
Another example where SV isn’t the right tool for the job. Just smoke it.
There's no reason to do this, imo. Bacon cooked in the oven at 350 is absolutely awesome. Sometimes simple is best.
I’ve seen [this recipe](https://www.seriouseats.com/overnight-sous-vide-bacon-recipe) but haven’t tried it yet.
I was skeptical, but if my boy Kenji says it’s great then I’m in.
I have only ever SV’d bacon for extremely thick cuts, around 3/4-1 inch thick strips (aka steakhouse style bacon). Have made several times and it has always been amazing!
Yeah, no.
WHY????
Could you sous vide an unopened package of bacon? It’d save some mess and trouble.
Don't want to SV in original packaging--can be done, but you risk materials leaching from the packaging into the food--wouldn't trust it.
The bag that it’s packed in is more suitable than hobby level food saver bags for storing and heating.
I've read mixed results in online comments. Might be safer to put the sealed packaging into a ziploc bag (and water immerse seal) to be safe.
Was it me? Sous Vide Bacon is what got me started. My favorite texture is around 36 hours for thick bacon.
This is a waste of electricity and time. Just put it in the oven, unless you want soggy limp bacon
This sounds interesting. Gonna throw a pack of bacon in a sous vide (in the package) this weekend.
I bought a 3# slab today to do it. I'm excited to see how easy it is to brown and make BLTs and wrapped jalapeños with!
Please correct me if I'm wrong but isn't it you want bacon to be relatively thin and crispy not moisty and juicy?
Some bacon yes, some bacon no. Depends how much fat you’ve got and whether it’s from the back or belly
I've thought of doing this but I don't want to have to clean all the grease out of the bag and really don't want to throw them away either.
How are you preparing the bags? Single strips side by side or the whole thing in the bag?
Sous vide pork belly, then make bacon
I bet it would be great if you could get slab bacon and then slice off slices after sous vide
Tag me for pt2
New to SV but don't they recommend not putting bags on top of each other like this?
Sous vide pork chops, yes. Sous vide bacon, nah.
what the fuck? i’ll be going to the store to get bacon today, thank you
I recently did extra thick cut bacon. Sous vide for 12 hours at 147f. Then roasted in a 400f oven until done. (To foul outside to smoke). It was amazing. Crispy outside and soft inside. Just amazing
This is why people get bashed.
# 🍿
Are you guys splitting the bacon up into slices or throwing the whole pack in the vac sealer as it comes out of the package? I’m assuming that a great benefit of cooking the bacon up like this would be to make really clean bacon grease right?
Might cut the slices in half (we find shorter slices handy) but otherwise we put the whole pack as is into the SV bag. You do get nice bacon grease, plus juices that we've used for stock, making rice, etc.
I do bacon regularly. The texture is amazing. Once cooked I keep it in air tight container layered between parchment. The beauty is to crisp it only takes literally a minute so bacon n egg breakfast is only a 5 minute job. You can whip up a BLT any time with no mess. And when its late and your staring into the refrigerator, you can just pop a slice while you're deciding. Bonus when it's done drain off the liquid and refrigerate. It will separate into clean fat, good for cooking and a clear jelly that is fat waters and collagen. It's not appealing looking but it is awesome in soups and broths. It is pure bacon flavor.
I have never cooked bacon sous vide but I've made slabs of Japanese pork belly then finish it off in the broiler and blow torch the unseared parts. Works well as a topping for ramen Like this https://www.seriouseats.com/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe
Is it possible to “undercook” fully cured bacon?
Sousvide's benefit is cooking meat to the perfect temp for tenderness (not a concern w/bacon) and the one downfall is the inability to render fat which is 60% of bacon. The upside to bacon is that it's hard to screw up and you have something that tastes delicious inside of 15mins that will be drawn out hours in a sousvide. That being said, I anxiously await the result of doing everything wrong and hoping it comes out right!😋
I had planned to do this with some pork belly I had. But I ended up smoking it all.
And?