Sous Vide Bacon

5 from 1 vote

Cooking bacon has never been so easy! Crisp and moist, this sous vide bacon is slowly cooked and produces meaty restaurant quality bacon every single time!

Prep Time10

Cook Time8

Total Time8 10

Course: Breakfast

Cuisine: American

Servings: people

Calories: 315kcal

Author: Amanda Mason

Cost: $3.00

Equipment

Sous Vide Immersion Circulator
Water Container
Vacuum Sealer and Bags
Kitchen Tongs
Skillet

Ingredients

1 lb pork bacon

Instructions

Preheat the sous vide machine to 142ºF. Then, transfer the meat from the packaging to a sous vide bag.
Next, you'll sous vide the bacon at 142ºF for 8 hours.
Once it is done in the sous vide bath, transfer it to a paper towel lined cutting board. Pat dry and set aside.
Heat a large skillet to medium-high heat and add the sous vide bacon.
Sear each side for about 30-60 seconds, until it gets crispy.
Once done, transfer to a paper towel lined cutting board and serve.

Notes

You can add a generous pinch of smoked salt for enhanced flavor. If so, do this when you add the bacon to the sous vide bag.
Use thick cut bacon for best results. It will turns out more crispy when it's seared in the skillet.
When moving the bacon to a vacuum sealed bag, separate the pieces in the bag so they don't overlap and seal together.
You can cook an entire pack of bacon—or as many packs as will fit into your water bath—all at once!
Store any leftovers in the refrigerator and when you're ready to eat, just open the pack, grab a couple of slices, sear them in a skillet and then serve.
You can also freeze the bacon. When ready to serve, unthaw and then sear in a skillet.
It will not be crispy right out of the sous vide bath. If you want it to be crispy and tender, sear it in a skillet or in a cast iron skillet.
You don't want to sous vide the bacon in its original package because it contains that piece of plastic or cardboard and you really don't want to cook that!

Nutrition