Sous Vide Bacon Recipe

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 to maintain all the flavor, meatiness and juiciness that we love in bacon.

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

Before you crips, the bacon wrap it around tots and make bacon tater top bombs. Be sure to check out my complete collection of sous vide recipes.

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. 

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.

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

Sous vide bacon is better than pan-fried bacon because the sous vide bacon is meaty, crips, juicy and tender. The fat is rendered out of the bacon BUT it is partially cooked IN that fat without the moisture evaporating.

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 Ingredients:

• 1 pound thick-cut bacon

Sous Vide Equipment:

• Sous vide immersion circulator or Sous Vide machine
• Sous vide bag or zip-top bag
• TongsCast iron skillet
• paper towels

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Bacon tips:

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

How to finish sous vide bacon:

1. Heat a cast-iron, or heavy bottom pan over medium-high heat for 5 minutes. Pan may smoke.
2. Sear the bacon for 2-3 minutes per side or until it reaches your desired crispness.
3. 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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Prep TimePrep:5 minutes mins

Cook TimeCook:12 hours hrs

Total TimeTotal:12 hours hrs 11 minutes mins

servingsServings:6 servings

Ingredients

1x2x3x

• ▢ 1 Pound thick cut bacon

Instructions 

How to sous vide bacon:

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

How to finish sous vide bacon:

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

Nutrition

Serving: 2pieces | Calories: 354kcal | Carbohydrates: 1g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 1273mg

CourseCourse: Sous Vide

CuisineCuisine: French

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I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.

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