So, I was pretty excited to try Sous Vide Bacon.
The bacon I swear by is Nature's Rancher Uncured Bacon. The best I have ever found. So thick you get 4 or 5 slices per 12 oz package. The only flaw for my personal tastes, on the fat side of every slice is a very tough membrane. Not sure if it is actual skin or what but I just cut off the last 1/16th of an inch and toss it.
I used the Serious Eats recipe and did roughly 18hours at 147F.
I did notice a difference. Only seared and ate one piece while I was trimming and repackaging the 4 packs I sous vide. To me, it wasn't as dry but wasn't crazy juicy. I did sear both sides with bacon press, 2nd side for half as long as first. One slice rendered 1 large tablespoon of grease. Maybe I rendered out the juicy on the sear.
The product was a lot less chewy for sure…but having been raised on chewy but crisp bacon I am not sure if it is better to me. I like my bacon not limp but not stiff and crisp, and this was exactly that…just not as chewy.
I would definitely recommend it for situations where the extra work ahead of time is warranted due to needing a fast final cook. But I have always done big batches on sheet tray in oven and been happy.
I trimmed the tough spot, laid out 4 packages on parchment, folded and put into a gallon ziplock. Had I planned better I probably could have sealed it, but as it was an inch of the bundle is hanging out of the bag as it sits in the freezer. Once frozen I will strip parchment and just have frozen strips in ziplock.
I would try it just for the experiment if you are into that kind of thing.
one thing to note. The Nature's Rancher bags DID hold up overnight. No leakage. However, I did notice the ink from the carboard insert transferred to the inside of the package in a few spots. If I do this again, I will probably open the original packages, trim, put into a new vacuum bag seal, and cook that way.
If there is anyone who swears by Sous Vide Bacon and can tell me if I am missing a step or any technique to improve, please let me know.
by BrianShupe
9 Comments
https://youtu.be/tIX1WmJPJTY?si=vFkPeD0BbhsIHDwQ
I tried it twice and it was god awful.
I’m not sure I’d sous vide bacon when the oven is right there. I like crispy, brown bacon.
Lol why are people sous vide’ing things that don’t need to be sous vide’d? Are y’all already that tired of ribeyes and salmon? Pork chops and Sir Charles?
Did you sear on one side only like in the link?
Wtf is uncured bacon? Surely that’s just cold smoked pork belly?
Wrong tool for the job, just because you can, doesn’t mean you should
I love that you took the initiative to give it a try. But it seems like you’ve reached the conclusion that we all did … it’s just not worth it 😅
I was thinking of trying it because of this video
https://youtu.be/hy5GfIxrMJ4?si=HOOwTMA2PECmnifs