Bacon lovers, get ready to elevate your breakfast game with our Bacon Sous Vide Recipe. Cooking bacon sous vide might sound fancy but it’s actually a simple way to achieve perfectly tender and evenly cooked strips every time. Unlike traditional methods that can leave you with crispy edges and chewy centers, sous vide ensures consistent texture and flavor throughout.
We’ve mastered this technique to bring out bacon’s full savory richness while keeping it juicy and melt-in-your-mouth tender. Whether you’re prepping for a weekend brunch or want to impress guests with a gourmet touch, this method guarantees bacon that’s cooked to perfection with minimal effort. Let’s dive into the step-by-step process and discover why sous vide bacon is a game-changer for your kitchen.
Ingredients
To make the perfect Bacon Sous Vide Recipe we carefully select ingredients that ensure rich flavor and tender texture. Here is everything we need to get started:
- Thick-cut pork bacon – 1 pound (choose high-quality for best results)
- Brown sugar – 2 tablespoons (for subtle sweetness and caramelization)
- Black pepper – 1 teaspoon (freshly ground adds slight heat)
- Smoked paprika – 1 teaspoon (enhances smoky flavor)
- Maple syrup – 1 tablespoon (optional, for a touch of natural sweetness)
- Kosher salt – ½ teaspoon (balances sweetness and enhances flavor)
- Vacuum seal bag or sturdy zip-top bag (to hold bacon during sous vide cooking)
| Ingredient | Quantity | Purpose |
|---|---|---|
| Thick-cut pork bacon | 1 pound | Main ingredient for tenderness |
| Brown sugar | 2 tablespoons | Adds subtle sweetness and glaze |
| Black pepper | 1 teaspoon | Provides a mild heat |
| Smoked paprika | 1 teaspoon | Boosts smoky depth |
| Maple syrup | 1 tablespoon (optional) | Adds natural sweetness |
| Kosher salt | ½ teaspoon | Enhances and balances flavors |
For an even more flavorful dish we recommend marinating the bacon with the seasonings before sealing it in the bag. This simple step infuses the meat deeply enhancing the texture and taste through the sous vide process.
“Remember using thick-cut bacon is crucial to achieve that perfect tender bite without over-crisping which often occurs with thin slices.”
With these ingredients ready we can move on to the precise sous vide cooking process that will transform our bacon into a juicy savory masterpiece.
Equipment Needed
To master our Bacon Sous Vide Recipe, having the right equipment is essential. Each tool plays a key role in achieving the perfectly cooked tender and flavorful bacon we desire.
Sous Vide Immersion Circulator
The sous vide immersion circulator is a must-have for this recipe. This device precisely controls water temperature ensuring even cooking throughout the bacon without overcooking or drying it out. We recommend selecting a unit with:
| Feature | Importance |
|---|---|
| Temperature Accuracy | ± 0.1°F (± 0.05°C) for precision |
| Water Circulation | Good flow to maintain even heat |
| Capacity | Suitable for containers holding bacon |
| User Interface | Easy-to-use controls or app connectivity |
Having a reliable immersion circulator ensures our bacon cooks gently at the ideal temperature for hours resulting in perfect tenderness.
Vacuum Sealer or Resealable Bags
To lock in flavors and maintain moisture, we seal our bacon in vacuum bags. You can use:
- Vacuum sealer: Removes air completely for best results in flavor infusion and texture.
- High-quality resealable freezer bags: If you don’t own a vacuum sealer, water displacement method can substitute but may not be as precise.
“Sealing your bacon properly is critical for a successful sous vide cook.” It ensures the seasoning penetrates and the bacon stays juicy.
Large Pot or Container for Water Bath
A large pot or food-grade container serves as the water bath for our bacon. It should be:
- Deep and wide enough to hold the bacon bags fully submerged.
- Heat tolerant with a lid to minimize water evaporation during the long cook.
Look for containers with a volume of at least 6 to 12 quarts to comfortably fit your bacon portions and circulator.
Skillet or Oven for Finishing
After sous vide cooking, we must finish the bacon with a quick sear or bake for appealing texture and flavor. Choose between:
- Cast iron skillet or non-stick pan: For crisping bacon edges with controlled browning.
- Oven broiler: Place bacon on a rack for even finishing crispiness without extra oil.
“Finishing method depends on your preferred bacon texture.” Skillet offers hands-on control, while oven broil provides hands-free crisping at scale.
Each piece of equipment plays an important role in executing our recipe flawlessly resulting in irresistibly tender and flavorful bacon every time.
Preparation
To achieve perfectly cooked bacon sous vide, thorough preparation is essential. We will guide you through each step to ensure your bacon turns out tender, juicy, and bursting with flavor.
Preparing the Bacon for Sous Vide
Start with thick-cut pork bacon as it holds up best during the sous vide process. Lay the bacon strips flat on a clean surface. If you prefer uniform portions, cut the bacon into desired lengths before seasoning.
- Pat dry the bacon with paper towels to remove excess moisture.
- Arrange the strips evenly to avoid overlapping, which ensures consistent cooking.
- Allow the bacon to come to room temperature for about 15-20 minutes for even heat distribution during sous vide cooking.
Seasoning Options (Optional)
While the sous vide method enhances natural bacon flavors, seasoning can elevate taste profiles. Here are our favorite options to customize your bacon:
| Seasoning | Amount | Flavor Profile |
|---|---|---|
| Brown sugar | 1 tablespoon per 8 oz | Adds sweetness and caramelization |
| Black pepper | ½ teaspoon | Provides a mild spicy kick |
| Smoked paprika | ½ teaspoon | Enhances smoky undertones |
| Maple syrup | 1 tablespoon | Imparts a rich, sweet glaze |
| Kosher salt | ¼ teaspoon | Balances flavor and enhances savoriness |
Tip: Mix your chosen seasonings before sprinkling evenly over both sides of the bacon for full flavor infusion.
Sealing the Bacon
Proper sealing locks in moisture and flavors during sous vide cooking. Follow these steps carefully:
- Place the seasoned bacon strips inside a vacuum-seal bag or high-quality resealable freezer bag.
- Lay the strips flat in a single layer without overlap.
- If using a vacuum sealer, seal the bag according to the manufacturer’s instructions, ensuring total air removal.
- For resealable bags, use the water displacement method—slowly immerse the bag in water, letting pressure push air out, then seal tightly.
Our preparation lays the foundation for flawless bacon sous vide that we will cook to juicy perfection in the next step.
Cooking Instructions
Mastering the Bacon Sous Vide Recipe requires precise steps for setup, cooking, and safety. Let’s break down the process to ensure tender, juicy, and flavorful bacon every time.
Setting Up the Sous Vide Bath
- Fill your container or large pot with water, leaving at least 3-4 inches of headspace to prevent overflow.
- Attach the sous vide immersion circulator securely to the container.
- Set the circulator to your desired temperature (refer to the next section for specifics).
- Allow the water to preheat fully before adding your vacuum-sealed bacon pouch.
- Submerge the sealed bacon bag completely in the water, using sous vide weights or clips if necessary to keep it fully submerged.
“Proper setup creates a stable water bath environment essential for evenly cooked bacon.”
Sous Vide Cooking Time and Temperature
The perfect balance of time and temperature brings out the best qualities in thick-cut bacon. Use the following guide to achieve your preferred texture:
| Temperature (°F) | Time (Hours) | Result | Description |
|---|---|---|---|
| 135°F (57°C) | 24 | Tender, slightly chewy | A traditional texture with juiciness |
| 145°F (63°C) | 12-24 | Tender and more firm | Balanced tenderness and firmness |
| 155°F (68°C) | 12 | Firmer, close to pan-fried | Slightly more bite, less chewiness |
- We recommend 145°F for 18 hours as the optimal setting for perfectly tender, flavorful bacon with a slightly firm bite.
- After sous vide cooking, pat the bacon dry for a crispier finish.
Safety Tips for Sous Vide Cooking
Ensuring food safety is critical when cooking sous vide:
- Always use vacuum-sealed bags or heavy-duty food-safe resealable bags and remove as much air as possible before sealing.
- Use a reliable digital sous vide immersion circulator with an accurate temperature control to avoid temperature fluctuations.
- Make sure the water bath maintains a safe cooking temperature for the entire duration to prevent bacterial growth.
- When sous vide cooking for extended periods, check water levels periodically to avoid evaporation and exposure of food.
- After cooking, either serve immediately or refrigerate the bacon promptly if you plan to finish or store it later.
- Reheat sous vide cooked bacon by quickly searing it in a hot skillet or broiling it for a few minutes for crispiness without overcooking.
Finishing the Bacon
To achieve the perfect balance of tender inside and crispy outside, finishing the bacon after sous vide cooking is essential. This step locks in flavors and delivers that irresistible texture we crave.
Searing in a Skillet
Searing in a hot skillet is a classic finishing technique that gives the bacon an appealing crisp edge and beautiful caramelization.
- Heat a heavy-bottomed skillet over medium-high heat.
- Once hot, add the sous vide bacon strips without additional oil—the rendered fat from the bacon will suffice.
- Cook for 1 to 2 minutes per side, flipping gently with tongs to avoid breaking the slices.
- Watch carefully to develop an even golden-brown crust without burning.
- Transfer to a paper towel-lined plate to absorb excess fat.
This method highlights vibrant smoky flavors and yields bacon that’s satisfyingly crunchy on the outside while remaining tender inside.
Baking in the Oven
For evenly crisp bacon with minimal fuss, the oven method works beautifully.
- Preheat the oven to 400°F (204°C).
- Line a baking sheet with aluminum foil for easy cleanup.
- Place a cooling rack on top of the baking sheet to allow fat to drip away.
- Arrange the sous vide bacon strips in a single layer on the rack.
- Bake for 8 to 12 minutes depending on thickness and desired crispiness.
- Remove and let rest briefly before serving.
The oven’s steady heat crisps the bacon uniformly, providing a more hands-off alternative for finishing that still delivers perfectly tasty results.
Alternative Finishing Methods
| Method | Description | Time | Pros | Cons |
|---|---|---|---|---|
| Broiling | Place bacon under a broiler until crispy | 2–4 minutes | Very fast, excellent crispness | Risk of uneven cooking |
| Air Frying | Use an air fryer at 375°F (190°C) for quick crisping | 5–7 minutes | Healthier, less grease | Small batches only |
| Grilling | Grill over medium-high heat for a smoky finish | 1-3 minutes | Adds char flavor | Can flare up, requires care |
Whichever finishing method we choose, the goal is to transform our precisely cooked bacon sous vide into a visually appealing and flavorful delight. Patting the bacon dry before finishing helps maximize crispiness, while finishing just before serving ensures optimal texture and warmth.
Serving Suggestions
After achieving perfectly tender and flavorful bacon sous vide, it’s time to serve it in ways that highlight its rich texture and smoky notes. Here are our top serving suggestions to elevate your bacon experience:
Classic Breakfast Plate
Serve your bacon alongside fluffy scrambled eggs, crispy hash browns, and buttered toast. The melt-in-your-mouth texture of the sous vide bacon perfectly complements these traditional breakfast staples, creating a balanced and satisfying meal.
Gourmet BLT Sandwich
Layer your bacon sous vide with fresh lettuce, ripe tomato slices, and creamy mayonnaise on toasted artisan bread. The tender yet crisp finish of the bacon adds depth and a smoky crunch that turns any simple sandwich into a gourmet delight.
Salads and Bowls
Add sous vide bacon strips to salads or grain bowls for an extra punch of flavor. Try topping a spinach and arugula salad with bacon, toasted nuts, goat cheese, and a balsamic vinaigrette for a perfect savory balance.
Bacon-Wrapped Appetizers
Use your sous vide bacon to wrap around asparagus spears, jalapeño poppers, or scallops before finishing with a quick sear or broil. The bacon’s tender interior and crisped exterior make these bite-sized treats irresistible.
Brunch Enhancements
Incorporate pieces of bacon sous vide into dishes like quiches, omelets, breakfast casseroles, or even as a savory topping on pancakes or waffles. The sous vide method ensures each bite bursts with smoky, juicy flavor.
Flavor Pairing Table
| Serving Idea | Complementary Ingredients | Texture Contrast |
|---|---|---|
| Classic Breakfast Plate | Eggs, hash browns, toast | Tender bacon, fluffy eggs |
| Gourmet BLT Sandwich | Lettuce, tomato, mayo, artisan bread | Crisp bread, juicy bacon |
| Salads and Bowls | Greens, nuts, cheese, vinaigrettes | Crunchy nuts, soft greens |
| Bacon-Wrapped Appetizers | Asparagus, jalapeños, scallops | Juicy fillings, crisp bacon |
| Brunch Enhancements | Quiche, omelets, pancakes, waffles | Soft batter, smoky bacon |
“The key to serving sous vide bacon is balancing its tender, juicy interior with textures and flavors that complement its smoky richness.“
Lastly, always serve your bacon sous vide warm to preserve its juiciness and full flavor profile. Enjoy experimenting with these serving ideas to make your bacon dishes stand out.
Storage and Reheating
Proper storage and reheating are essential to maintain the tender texture and rich flavor of our Bacon Sous Vide Recipe. Here’s how we keep our sous vide bacon fresh and delicious for multiple servings.
How to Store Cooked Sous Vide Bacon
To preserve the quality and safety of cooked sous vide bacon, follow these storage guidelines:
- Cool Completely: Allow the bacon to cool to room temperature after cooking and finishing.
- Use Airtight Containers: Place the bacon in airtight containers or resealable vacuum bags to prevent air exposure.
- Refrigeration: Store in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the bacon wrapped tightly in parchment paper and then in a freezer-safe bag. It keeps well for up to 3 months.
| Storage Method | Duration | Storage Tip |
|---|---|---|
| Refrigerator | Up to 5 days | Use airtight container or vacuum seal |
| Freezer | Up to 3 months | Wrap in parchment, then freezer bag |
“Vacuum sealing extends freshness by locking in moisture and flavor, protecting sous vide bacon from freezer burn.”
Best Practices for Reheating
Reheating sous vide bacon without sacrificing its tenderness and crispiness requires gentle methods:
- Skillet Reheat: Heat a non-stick skillet over medium-low heat. Reheat bacon slices for 1–2 minutes per side to restore crispness without drying them out.
- Oven Reheat: Preheat oven to 350°F. Place bacon slices on a baking sheet and heat for 5-7 minutes. This evenly reheats while preserving texture.
- Microwave (Quick Option): Lay bacon on a microwave-safe plate lined with paper towels. Microwave on medium power for 30-45 seconds, checking to avoid overcooking.
| Reheating Method | Time Duration | Key Tip |
|---|---|---|
| Skillet | 1–2 min/side | Medium-low heat to avoid crisp burn |
| Oven | 5–7 minutes | Even warming; use baking sheet |
| Microwave | 30–45 seconds | Use medium power; paper towels absorb grease |
Note: Always reheat bacon gently to maintain the juicy and flavorful qualities achieved through sous vide cooking. Pat bacon dry before reheating to enhance crispness.
By following these storage and reheating techniques, we ensure our sous vide bacon stays as irresistible as the moment it was freshly cooked.
Conclusion
Sous vide bacon opens up a whole new world of flavor and texture that’s hard to achieve with traditional cooking. By controlling the temperature precisely, we get tender, juicy slices every time without the guesswork.
Finishing it with a quick sear or oven crisp ensures that perfect balance of melt-in-your-mouth softness and satisfying crunch. Whether you’re elevating a simple breakfast or impressing guests, this method delivers consistent, delicious results.
With the right preparation, equipment, and storage tips, making bacon sous vide is a game-changer for bacon lovers who want to enjoy their favorite indulgence at its best. Let’s keep experimenting and savoring every bite!
Frequently Asked Questions
What is sous vide bacon and why is it better?
Sous vide bacon is cooked slowly in a precise water bath, resulting in perfectly tender, evenly cooked bacon without crispy edges or chewy centers. This method enhances flavor and texture, making it tastier than traditional cooking.
What ingredients do I need for bacon sous vide?
You’ll need thick-cut pork bacon, brown sugar, black pepper, smoked paprika, maple syrup, and kosher salt. These seasonings add flavor and help create tender, juicy bacon.
What equipment is essential for cooking bacon sous vide?
Key equipment includes a sous vide immersion circulator, vacuum sealer or resealable bags, a large water container, and a skillet or oven for crisping the bacon finish.
How long and at what temperature should I cook bacon sous vide?
Cook bacon sous vide at 145°F (63°C) for 18 hours. This ensures the bacon is tender, safe to eat, and full of flavor.
How do I finish bacon after sous vide for crispiness?
Finish by searing it in a hot skillet, baking in the oven, broiling, air frying, or grilling. Always pat the bacon dry before finishing for a crispy exterior.
Can I season bacon before cooking sous vide?
Yes, marinate the bacon with brown sugar, black pepper, smoked paprika, maple syrup, and salt before sealing to enhance flavor and texture.
How should I store and reheat leftover sous vide bacon?
Cool bacon completely, store in airtight containers, refrigerate or freeze. Reheat gently using a skillet, oven, or microwave to keep it juicy and crispy.
Is it safe to cook bacon sous vide for 18 hours?
Yes, cooking at 145°F for 18 hours with proper vacuum sealing and water circulation ensures the bacon reaches safe temperatures and avoids bacteria growth.
What serving ideas complement sous vide bacon?
Serve warm with breakfast classics, in BLT sandwiches, salads, grain bowls, appetizers, or brunch dishes for enhanced flavor and texture.
Why is patting bacon dry important after sous vide cooking?
Removing moisture before finishing helps achieve the perfect crispy texture while preserving the juicy tenderness from sous vide cooking.