Sous Vide Bacon

[GolfGeezer]

I have not tried this yet, but saw an article and certainly think it's worth a try:

Overnight Sous Vide Bacon Recipe (seriouseats.com)

Sous Vide Bacon (anovaculinary.com)

[Jerod Broussard]

I'll likely go this route with my home made bacon. The store bought is fine as is for me.

[Bkhuna]

Did you notice the bacon that the Serious Eats writer use. Very thick. I think that may be one requirement to to this. Over the counter supermarket bacon might not work. Looks like I need to try this over the weekend.

[GolfGeezer]

I did read some other articles that claimed it works for any kind, including the typical layered packages. My grocery stores carry a number of thick, stacked bacon, so that is what I will try this on.

[STEbbq]

I planned to do exactly this but it was impossible to seal the slippery bacon in ziplock bags for the SV at least after a wet cure. It may be different for store-bought bacon or if you have vac-sealed it already. Bacon turned out great anyway as I just smoked it but head’s up anyway.

[STEbbq]

Histrix oh now I see. Yeah I can try that. I haven’t done that in the past because the bags move around a lot and the risk of water filing them up seems high with the Joule’s arc.

[STEbbq]

Bkhuna The weight wasn’t the issue as I couldn’t seal them. But perhaps the weight and the open floating bag will hold them in place enough to prevent them filling up with water. I can see how it works next time.

[Histrix]

If a bag wants to float some folks will put a spoon or such in the bag. Personally, I'd just place something on the bag itself to hold it down. What I do if I'm not sealing a bag is to drape it over the side and use a chip bag clamp or something similar to keep it in place and not slide down into the water. Whether a bag is sealed or not you do want to keep it from floating to the surface otherwise heating is not going to be even. Good luck!

[FireMan]

I’m sorry but NOooooooooo!

[Skip]

GolfGeezer I've done the SE SV Bacon method several times. It works well for us as we're just two in our home. I SV the bacon then grill it on the pellet grill until nor quite done. Next it goes in the freezer and we can pull out as much as we want and give it a quick nuke in the microwave a few slices at a time.

[GolfGeezer]

Thanks Skip. Helps to have someone here that has done it to move it from “experiment” to “practical”.

[shify]

I tried it once and it was a sort of fail. I had read that if you sous vide it, then you can refrigerate it and then crisp/cook it in 1-2 min right from the fridge but once it was post sous vide I had a hell of a tough time getting the slices to separate.
May try it again for some homemade bacon I have in the freezer that is cut thick, but make sure it’s in a single layer.

[STEbbq]

I was wondering about the that too but the SE article doesn’t mention it as an issue. But it is kinda hard to see how it wouldn’t crop up every time you did SV bacon. I guess you slice after SV?