Sous Vide Bacon

For the best melt-in-your-mouth bacon, try this Sous Vide Bacon. It’s tender, juicy and crispy, and the perfect addition to weekend brunches!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 473kcal

Heat a sous vide water bath to 145F degrees.
Place the bacon in a vacuum seal bag and seal.
Cook bacon for 12-24 hours (24 hours results in the most tender bacon).
Remove and place in an ice bath for a few minutes to cool.
Open the bag and separate the bacon slices carefully.
Heat a skillet over medium-low heat and add the bacon slices in a single layer (you will have to cook in batches).
Cook about 5-7 minutes per side, or until bacon is crisped and golden brown.
Remove and place on a paper towel lined plate to allow the grease to drain.
Serve with eggs, toast, hash browns or pancakes.

To avoid bacteria entering the bag while the bacon cooks, make sure the sealable bag is sealed properly.
The bag may start to float, especially for a long cooking time of 24 hours. For safe and even cooking, the bag should be completely submerged in the water bath.
To prevent floating, use something heavy to weigh the bag down like a wet towel or a sous vide sinker weight.
If air gets in the bag, you can just open it, let the air out and reseal it.
You’ll also need to make sure that the water level is maintained in the water bath. If evaporation occurs, just add more water to the bath.
For the best results, make sure you’re using thick cut bacon. If you use regular cut bacon, it will not turn out as tender and juicy.
After the water bath, you’ll need to brown the bacon for 5-7 minutes per side. Be careful not to over brown it as the bacon may burn or get too crispy and lose its tender texture.
For even browning, arrange the bacon in a single layer in the skillet. This will require browning it in 2-3 batches.
Feel free to double the recipe by placing two bags of bacon in your water bath (as long as they both fit).