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Sous vide bacon

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  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9262
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    Sous vide bacon

    Have to do this very soon. Maybe while I smoke a pork brisket.

    https://www.youtube.com/watch?v=hy5GfIxrMJ4
  • boftx
    Founding Member
    • Jul 2014
    • 919
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    #2
    You should immediately resign your position as a Moderator for posting that! SV bacon, really?!? I can't even begin to say anything that would not be immediately deleted from a family forum. The only thing that comes to mind is that you are a son of a motherless goat!

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      At least you didn't tell me I would die like dogs.

    • boftx
      boftx commented
      Editing a comment
      No, I love my dogs. I would never compare you to them after you made this post.
      Last edited by boftx; July 15th, 2016, 12:47 AM.
  • GadjetGriller
    Club Member
    • Dec 2015
    • 730
    • Lubbock tx
    • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

    #3
    I like Chef Steps! I wish I had all their gadgets!! Found it interesting he just plopped the prepackaged bacon in the water lol
    Last edited by GadjetGriller; July 15th, 2016, 01:56 AM. Reason: missspelled Bacon??

    Comment

    • chudzikb
      Charter Member
      • Dec 2014
      • 183

      #4
      Saw that, came through my chef steps subscription. Sadly, my wife does not allow me to eat much bacon. But, I sure will try if she goes on vacations or something! Life with a health nut can be trying at times.

      Comment

      • Flavorsavor
        Founding Member
        • Jul 2014
        • 245
        • Archer Lodge, NC
        • -Pit Barrel Cooker, Great-Grate and Turkey Hanger
          -Weber 22.5" Performer Silver w/ Slow 'n Sear , Rotisserie Attachment, and grill grates
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          -BBQ Guru Party Q

        #5
        We saw this too, my wife doesn't seem very interested in it either. I've got to make it happen though. You never know until you try! Looking forward to your opinion.

        Comment

        • Robd71
          Club Member
          • Jul 2016
          • 18
          • Milwaukee, WI

          #6
          I got this from my subscription as well. Chef Steps is awesome. They do tend to sous vide everything possible. I will try this some day. Interested to hear anyone's opinion after they try it.

          Comment

          • Breadhead
            Banned Former Member
            • Jul 2014
            • 1

            #7
            Bacon belongs on the flat side of my GrillGrates not in my bath tub.🙄

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9262
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
                Weber One Touch Premium Copper 22" Kettle (gift)
                Slow 'n Sear for 22" Kettle
                Weber One Touch Premium Black 26" Kettle (gift)
                Slow 'n Sear XL for 26" Kettle (gift)
                Weber Smokey Joe Gold
                Weber Rapid Fire Chimney
                Vortex
                Maverick ET-732 White
                Maverick ET-732 Copper
                2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                Thermoworks Thermapen w/ Back light (gift)
                Thermoworks Timestick
                Cambro Model 300MPC110 w/ Winco SS Pans
                B & B and Kingsford Charcoal
                B & B Pellets

              #8
              My wife said it would probably be good. She doesn't have to have crispy and doesn't mind a gummy texture.

              Comment


              • Thunder77
                Thunder77 commented
                Editing a comment
                Ewwwww!
            • DeusDingo
              Founding Member
              • Jul 2014
              • 1130
              • Madison, WI
              • Weber Q320 grill
                Masterbuilt Propane Smoker
                Maverick and thermo Pen thermometers

              #9
              my wife would love a nice gummy pile of wimpy bacon. i would eat it, begrudgingly.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I consume it if in beans.
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1835
              • Chicago, IL
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              #10
              I'm willing to give it the full 48 hours. But a whole pound of bacon for the two of us seems a wee bit on the excessive side. Maybe the extra thick...

              You'll note they start with a superior bacon.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                I got 7 mouths in the house, 14 if you count how much they love bacon.
            • DWCowles
              Founding Member
              • Jul 2014
              • 9760
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #11
              They are getting carry away with the SV crap. I'm thinking seriously of selling mine Anova.

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                It's an obsession just like BBQ and bread baking.😆😆😆 The great thing is I can do all 3 at once.👌

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Nothing says you have to do any particular project with sous vide. But, the unexamined life...
            • MBMorgan
              Club Member
              • Sep 2015
              • 5790
              • Colorado
              • > Weber Genesis EP-330
                > Grilla Grills Original Grilla (OG) pellet smoker
                > Pit Barrel Cooker (gone to a new home)
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                > Old Smokey Electric (for chickens mostly - when it's too nasty out
                to fiddle with a more capable cooker)
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                > Thermoworks Smoke
                > 3 Thermoworks Chef Alarms
                > Thermoworks Thermapen
                > Thermoworks IR-GUN-S
                > Anova sous vide circulator
                > Searzall torch
                > BBQ Guru Rib Ring

                > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

              #12
              Originally posted by DWCowles View Post
              They are getting carry away with the SV crap. I'm thinking seriously of selling mine Anova.
              It's all about choosing the right tool for the job. I would never try to drive nails with a screwdriver nor tighten screws with a hammer. Neither would I sell my hammer just because someone posted something about how great his Estwing framing hammer handles phillips head screws ... so great that, point forward, he'll only use that hammer for screws.

              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                I don't recalled saying crap about a hammer, screws, nails or a screwdrivers. As far as selling something if I don't like it I sell it.
            • Potkettleblack
              Club Member
              • Jun 2016
              • 1835
              • Chicago, IL
              • Grill: Grilla Original / Weber Genesis EP-330
                Thermometers: Thermapen / iGrill 2 / Fireboard
                For Smoke: Chunks / Pellet Tube / Mo Pouch
                Sous Vide: Joule / Nomiku WiFi
                Disqus: Le Chef - (something something something)

              #13
              I did it. About 11 hours. I seared mine one one side, wife's on both. Produces a mild hamminess to the bacon that I'm not sure wasn't part of the cure. The meat portion was maybe a wee bit more tender than normal but the fat did that thing that SV does to pork fat, that odd kind of render that yield a very tender but firm creaminess/gelatinousness.

              I will likely do this again. I will get the pan much hotter and put the rendered gunk from the bacon package in the pan before adding the bacon and let it get a good sear on one side. I had one slice where I did it 100% right and it was a fantastic slice of bacon.
              Attached Files

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Not sure if the cat approves or not. I'm thinking 24 hours might do me better. Is that the newest SV addition to the family??

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Memorial painting of our cat Elliot. Not sure what extra time will do, but worth investigating.
            • cdevito
              Charter Member
              • Apr 2015
              • 18

              #14
              Yeah, I'm about 6 or 7 moons late to the game here, but I bought the Joule a week ago and just tried this. I cooked a package of bacon sous vide at 147.2 (yes, the exact ChefSteps recommended temperature) for about 18 hours. I used a premium quality thick sliced bacon that we frequently buy. After searing on both sides on a 400F griddle, the family consensus is that the result is noticeably better than regular cooking. The flavors were richer and it had a nicer texture - the meat more tender and the fat more creamy as described by others on this thread. High temperature searing gave it a nice crunchy layer as well.

              I have cured and smoked my own bacon many times, using a savory combination of herbs for a seasoning. After seeing the results of sous vide on the store-bought variety, I am off to Newark to my favorite pork store to buy a belly. My regular process is to cure with salt and herbs for 5+ days, then cook low and slow on the WSM to an internal temp of 150F. I put a few hunks of apple wood in at the beginning of the cook. I think I will insert a sous vide cook for 12-18 hours before the WSM cook, then smoke for an hour or three to get the smoke flavor I like. I hope I remember to come back here afterward to post results...

              Mbmorgan, Potkettleblack, Breadhead - I agree wholeheartedly. A new toy and a different technique to explore. Apply it in the right places and maybe we find new things. Some may be better, some not, and some just another approach to achieve the same result. I like that I can just shout across the house to Alexa and know what the temperature is and how much time is left.

              Comment


              • JCBBQ
                JCBBQ commented
                Editing a comment
                cdevito what's the name of your favorite pork store in Newark?

              • cdevito
                cdevito commented
                Editing a comment
                It's Lopes Meat Market on Walnut street. I describe it as a place where you can buy all the parts to reassemble a pig, snout to tail, including most of the internals...
            • coupster
              Club Member
              • Jul 2016
              • 36
              • BlueRidge Mtns

              #15
              Kenji from Serious Eats likes it too. Maybe I'll have to give it a try. I don't have a health nut on my shoulder and bacon is a quick fix comfort food for me. 2 overstuffed grilled cheese and bacon sammiches for din din last night. Yum

              http://www.seriouseats.com/2016/11/h...ide-bacon.html

              Comment

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