Wake up to the aroma of overnight sous vide bacon. It’s perfect! With Sip Bite Go’s tried and true recipe, learn how to cook bacon sous vide style.
Find out what the best sous vide time and temperature for bacon are. Discover how to properly arrange the bacon in the vacuum-sealed bag.
It’s simple, and you’ll enjoy it for breakfast. Let’s turn on the sous vide and get started!
WHAT IS SOUS VIDE BACON?
The phrase “sous vide” loosely translates to “under vacuum.” Sous vide bacon is bacon that has been cooked in a vacuum-sealed bag in a temperature-controlled water bath.
The long cooking time and precise temperature of the sous vide produce the best-tasting bacon. Bacon cooked sous vide is meaty, juicy, flavorful, and tender.
Check out my sous vide pork chop recipe if you like pork! Bacon fans should try my bacon jam recipe. It’s Paleo, and it’s more of a spread than a jam.
HOW TO SOUS VIDE BACON IN A NUTSHELL
Set up your sous vide cooker before going to bed, and wake up to all of your favorite breakfast aromas.
When the sous vide bacon comes out of the vacuum seal bag, all you need is a quick 1 minute sear, and breakfast is ready. Crispy, tender, and bursting with juicy sous vide flavor.
TIME AND TEMPERATURE
Cook the bacon in the sous vide machine for 8 hours at 142oF. You can also cook it for a longer period of time, between 12 and 24 hours, if you want to experiment with different textures and cook times. I’m very pleased with the 8-hour cooking time.
HOW TO SET UP BACON FOR SOUS VIDE COOKING
The bacon can be arranged in an overlapping pattern, just as it is in the package. Unlike many sous vide recipes, this one does not require the bacon to be laid out in flat layers.
CAN THIS BACON BE FROZEN?
Sous vide bacon can be prepared ahead of time and frozen. Cook the bacon according to package directions, then cool, separate, and freeze. Thaw the bacon and sear it until it reaches the desired crispness.
HOW IS SOUS VIDE BACON BETTER THAN PAN-FRIED BACON?
Sous vide bacon is superior to pan-fried bacon because it is meaty, crisp, juicy, and tender.
The fat from the bacon is rendered out, but it is partially cooked IN that fat without the moisture evaporating.
Meat fibers are cooked slowly and at a specific temperature to ensure that they are cooked flat. I know that when I pan fry bacon, I am constantly fighting to keep it from curling up.
When the bacon curls, I can’t get each piece to cook the way I want it to.
I can get crisp, not burnt, bacon by cooking it sous vide. Mom, as my daughter put it. It has a meaty flavor not crinkly!
CAN I COOK THE BACON IN THE BAG I BOUGHT IT IN?
Some people will agree to sous vide the bacon in the bag it came in. No, I say. A lot of bacon is sold in ‘easy open’ packages.
I don’t believe those seals. I know that if the bacon comes in traditional packaging, there is usually paper/cardboard information in the package.
I’m also fairly certain that paper isn’t meant to be cooked.
These are just a few of the reasons why I transfer my bacon to a zip-top bag or a seal and vacuum bag.
It is entirely up to you whether or not to sous vide your bacon in its original packaging; this is simply my advice and opinion.
CAN I USE A REGULAR CUT BACON?
Sous vide can be used to cook regular cut bacon. Just make sure to keep the pieces apart so they don’t stick together.
Thick-cut bacon, in my opinion, is more meaty and better suited for sous vide.
FINISH IN A CAST IRON SKILLET
When the bacon has finished cooking, remove it from the hot water bath.
Using tongs, remove the bacon from the bag and pat it dry. Finish immediately or place in the refrigerator until ready to eat.
Heat a cast iron skillet over medium-high heat and add the bacon. Sear each side of the bacon for 30-60 seconds, or until crispy as desired.
When finished, place the bacon on a paper towel-lined plate or cutting board.
WHAT IF MY SOUS VIDE BACON ISN’T CRISPY ENOUGH?
Keep in mind that this bacon will not be crispy right out of the sous vide bath.
Sear your bacon for a minute or two before serving to seal in all the extra sous vide flavor and tenderness.
This will also provide it with the desired crispy texture. Bacon cooked in this manner is more meaty because it is not overcooked. It’s tender on the inside, but crunchy and crispy on the outside.
It’s similar to “fall apart bacon” in that it melts in your mouth. This is how I like my bacon to be cooked. Eggs are another excellent sous vide ingredient. Check out my top sous vide egg recipes.
WHAT TO DO WITH EXTRA BACON
Do you really need assistance deciding what to do with bacon? So, if that’s the case…
- Toss with Sous Vide Egg Bites
- Bacon crumbles on green salads with blue cheese
- Serve as a garnish on baked potatoes or breakfast tacos.
- To make a tasty sandwich spread, combine bacon chunks and mayonnaise.
- Serve with garlic avocado toast and a sous vide egg.
- It can be diced for blackened chicken salad sandwiches.
- Make some bagel sandwiches.
- In this recipe for jalapeo poppers with goat cheese, wrap peppers with bacon.
Frequently Asked Questions
Preheat the water bath for the sous vide to 145°F (63°C). Cook bacon, still in its original plastic packaging, in a water bath for at least 8 hours and up to 48 hours. Remove from water bath and proceed to step 2 immediately when ready to serve, or chill in refrigerator or freezer for later use (see note).
To pique my interest, I cooked bacon at temperatures ranging from 135°F (57°C) to 165°F (74°C) for periods ranging from one hour to two days. Six different temperatures were used to cook the bacon. In terms of timing, you must leave it for at least eight hours to achieve the tenderizing effect.
In a skillet over high heat, combine the bacon (in strips or cut into pieces) and just enough water to cover it. Reduce the heat to medium once the water has reached a boil. When all of the water has evaporated, reduce the heat to medium-low and continue to cook until the bacon is crisp and well browned.
Bacon cooks best slowly over low heat, so set your burner to that setting. The bacon will soon start to release some of its fat. When it begins to buckle and curl, loosen the strips with tongs and turn each slice to cook on the other side. Continue to flip and turn the bacon to ensure even browning.
Sous Vide Bacon Recipe
- Prep Time: 5 minutes
- Cook Time: 12 hours can
- Total Time: 12 hours and 5 minutes
Sous vide bacon is cooked overnight or for up to 24 hours and is the best bacon you’ve ever had. When bacon is cooked sous vide, it retains all of the flavor, meatiness, and juiciness that we love in bacon.
- 1 pound bacon (thick cut)
How to Cook Bacon in the Oven:
- Seal a zip top bag or a vacuum bag with thick cut bacon.
- Set the temperature of the sous vide water bath to 147°F/63.8°C.
- When water comes to temperature, submerge the bag completely in the water.
- Cover the sous vice container to reduce evaporation.
- Cooking time: 8 to 24 hours
- Remove the bacon from the water and allow it to cool to the touch.
- Separate the bacon strips to avoid them from sticking together as the cool completely.
For 5 minutes, heat a cast iron or heavy bottom pan over medium high heat. Pan may emit smoke.
Sear the bacon for 2-3 minutes per side, or until it reaches the crispness you desire.
Remove from the pan and place on a plate lined with paper towels.
- Category: Beef
- Method: Sous Vide
- Cuisine: French
- Serving Size: 6 servings
- Calories: 354kcal
- Sodium: 1273mg
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 1g
- Protein: 26g
Keywords: Sous Vide, Beef, Bacon Beef, Bacon Beef Recipe