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    Home | Breakfast Recipes

    Sous Vide Bacon Recipe

    Dated: November 24, 2019 Last Modified: May 1, 2021 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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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    a stack of Sous Vide Bacon on a plate
    a stack of Sous Vide Bacon on a plate
    Sous Vide Bacon collage for Pinterest

    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.

    Sous Vide Bacon

    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.

    single piece of Sous Vide Bacon close up.

    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 fibers of the meat are 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!

    incredibly easy Sous Vide Bacon

    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
    • TongsCast iron skillet
    • paper towels

    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.

     

    Sous Vide Bacon fresh out of the water bath

    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.

    Pin to Pinterest:

    Sous Vide Bacon collage for Pinterest

    a stack of Sous Vide Bacon on a plate

    Sous Vide Bacon

    Sarah Mock
    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.
    4.68 from 34 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 12 hrs
    Additional Time 6 mins
    Total Time 12 hrs 11 mins
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    Course Sous Vide
    Cuisine French
    Servings 6 servings
    Calories 354 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    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

    Serving: 2piecesCalories: 354kcalCarbohydrates: 1gProtein: 26gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 16gCholesterol: 75mgSodium: 1273mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Einar

      December 20, 2021 at 6:19 am

      4 stars
      I have made it twice. The second time I added 2 Tablespoons Brown Sugar and 2 Tablespoons Bourbon! Worked Great.

    2. Jen

      February 16, 2020 at 2:40 pm

      I love Sous vide bacon! I sear it crisp on one side and just flash sear on the other and it will give a great crispy/tender combination

    3. Sarah

      January 16, 2020 at 9:23 am

      Norma,
      Personally I have never baked my sous vide bacon in the oven post bath but I don't see why it wouldn't work. I would probably do a higher temp like a 425 to get it to crips faster.
      Let me know how it turns out!

      Sarah

    4. Norma

      January 15, 2020 at 5:38 pm

      I can’t wait to try this recipe! Typically, I bake the thick sliced bacon in the oven. Would I still be able to finish the bacon in the oven after the water bath? Thanks for a great addition to my Sous Vide recipe collection!

    5. Roy Emmerson

      April 17, 2019 at 6:47 pm

      Sarah,

      Thanks for the recipe. This is changing how I make and eat bacon.

      Kind Regards,
      Roy

    6. Joanie

      January 24, 2019 at 1:43 pm

      5 stars
      This is such a wonderful recipe to keep on hand. I had no idea how to cook bacon this way - thank you.

    7. Aimee Shugarman

      January 24, 2019 at 1:38 pm

      5 stars
      That bacon is perfection. I must sous vide all the things now :)

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    Sarah Mock

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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