Name: Sous Vide Bacon
Prep time: 5 min
Cook time: 720 min
Total time: 731 min
Ingredients: 1 Pound thick cut bacon

Sous vide bacon is a meaty, juicy, perfectly flat bacon cooked at 147F for 8 to 24 hours, then seared in a hot skillet until crisp. This overnight bacon goes into the water bath before bed, and breakfast is about 5 minutes away when you wake up.

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New to sous vide? I explain in simple terms everything I know about sous vide cooking.

What is sous vide bacon?

Sous vide loosely translates to 'under vacuum'. Sous vide bacon is bacon that has been cooked in a bag under the vacuum of a precision temperature-controlled water bath. The extended time and precise temperature of the sous vide makes the best-tasting bacon. Sous vide bacon is meaty, juicy, flavorful and tender.

All you pork lovers need to check out my sous vide pork chop recipe! Bacon lovers need to try my bacon jam recipe. It is Paleo and more of a spread instead of a jam.

Sous Vide Bacon Time and Temperature

I cook sous vide bacon at 147F for 8 to 24 hours. At 8 hours the bacon is tender and meaty; the longer it goes, the more tender it gets.

147F is above the USDA safe temperature for pork (145F), and holding it there for hours pasteurizes the bacon all the way through.

If you are not searing right away, chill the sealed bag in an ice bath (half ice, half water) for 20 to 30 minutes, then refrigerate. Cooked bacon keeps 4 to 5 days in the fridge.

Can this bacon be frozen?

Sous vide bacon can be made ahead and then frozen. Cook the bacon to your desired time and temperature, cool, separate and then freeze. Thaw the bacon and sear to bring the bacon to your desired crispness.

Freeze the cooled, separated strips for up to 1 month for the best quality.

single piece of Sous Vide Bacon close up.

How is sous vide bacon better than pan-fried bacon?

Sous vide bacon is meatier and juicier than pan-fried bacon because it cooks low and slow in a sealed bag, so the moisture stays put. Some fat renders into the bag during the long cook; most of it renders during the quick sear, and that is where the crisp comes from.

The meat is meat is cooked slowly and at a specific temperature ensuring that they are cooked flat. I know that when I pan fry bacon I am always fighting to keep the bacon from curling up.

When the bacon curls up, I am not able to get each piece to cook the way I want it cooked. By cooking bacon sous vide, I am able to get crisp, not burnt bacon. As my daughter said, mom! It is meaty... not crumply!

Can I cook the bacon in the bag I bought it in?

Some people will say yes to sous vide the bacon in the bag you bought it in. I say no. A lot of bacon comes in 'easy open' bags. I can't trust those seals. If the bacon comes in traditional packaging, I know that there is usually a paper/cardboard information in the package. I am also pretty sure that paper is not meant to be cooked.

These are just a few reasons I transfer my bacon to either a zip-top bag or a seal and vac bag. It is up to you as it of you want to sous vide your bacon in the original packaging, this is just my advice and opinion.

Can I use regular cut bacon?

Regular cut bacon can be cooked sous vide. Just be sure to separate the pieces so they don't stick together. I find that thick-cut bacon is meatier and better suited for sous vide.

Sous Vide Bacon cooked in the Sous Vide bag

Sous Vide Bacon Ingredients:

1 pound thick-cut bacon

Sous Vide Equipment:

Sous vide immersion circulator or Sous Vide machine
Sous vide bag or zip-top bag
Tongs
Cast iron skillet
paper towels

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Bacon tips:

Snip a corner off the bag while the bacon is still warm and allow the fat to drain.
Save the bacon fat for other cooking.
Cook multiple packages of bacon at once.

How to finish sous vide bacon:

Heat a cast-iron, or heavy bottom pan over medium-high heat for 5 minutes. Pan may smoke.
Sear the bacon for 2-3 minutes per side or until it reaches your desired crispness.
Remove from the pan and place on a paper towel-lined plate.

Sous Vide Bacon

Sarah Mock

4.69 from 44 votes

Sous vide bacon is cooked overnight and up to 24 hours and will give you the best bacon you have ever eaten. Cooking bacon with the sous vide method will allow the bacon maintain all the flavor, meatiness and juiciness that we love in bacon.

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12 11

6 servings

Ingredients

▢ 1 Pound thick cut bacon

Instructions

How to sous vide bacon:

Transfer thick cut bacon to a zip top bag or vacum and seal bag.
Set sous vide water bath to 147F /63.8C.
When water comes to temperature, submerge the bag completely in the water
Cover the sous vice container to reduce evaporation.
Cook for 8-24 hours.
Remove from the water and cool bacon to the touch.
Separate the bacon strips to avoid them from sticking together as the cool completely.

How to finish sous vide bacon:

Heat a cast iron, or heavy bottom pan over medium high heat for 5 minutes. Pan may smoke.
Sear the bacon for 2-3 minutes per side or until it reaches your desired crispness.
Remove from the pan and place on a paper towel lined plate.

Nutrition

Breakfast

French

Is bacon safe at 145F?

Yes; 145F is the USDA safe temperature for pork, and I go 2 degrees higher and hold it for hours for extra margin.

How long does it take to sous vide bacon?

8 hours minimum and up to 24 hours at 147F, plus about 5 minutes to sear.

Can you get crispy bacon with sous vide?

Not straight from the bag. The crisp comes from 2 to 3 minutes per side in a very hot cast iron skillet.

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.

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