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Sous Vide: Bacon

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  • Spinaker
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    • Nov 2014
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    Sous Vide: Bacon


    I currently have some vacuum sealed bacon under the spell of Sous Vide. The bacon has been cooking for about 16 hours now. Chef Steps tells me I could go for another 36 hours at 147.2 F. I am thinking about taking this for a total of 36 hours @147.2. Does anyone else have any experience with cooking bacon sous vide? How long and at what temp do cook at when you are sous viding bacon? I am curious to hear what other members have to say.
    I plan of searing tomorrow after taking it out of the bath. What say you?

    Keep the smoke rollin' !! ( or in this case, the water circulating.)
    Spinaker
    (John)
  • Steve B
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    #2
    I'd pull the bacon now and wrap those hot dogs than deep fry them for 60 seconds. Oh yeah.

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      I agree. I am at work now so I can't remove it from the bath. Originally I was gonna run home and take it out. Turns out, I got hung up at work and couldn't break away. So Now I am going for the long cook!
  • EdF
    EdF
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    #3
    We used this approach last month. Unfortunately, the wifey likes meat "cooked" and cooked it like regular bacon instead of following the approach in the recipe. So I don't really know how it turned out yet.

    http://www.seriouseats.com/recipes/2...on-recipe.html

    Comment

    • Potkettleblack
      Club Member
      • Jun 2016
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      • Chicago, IL
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      #4
      I did the sous it overnight, then sear it on one side at whatever temp Kenji/chef steps said. It was really good, but wife likes a crispier bacon than I, so I only did it the one time.

      What's the goal with the ultralong cook?

      Comment


      • EdF
        EdF commented
        Editing a comment
        Yeah, we just did overnight too.

      • Spinaker
        Spinaker commented
        Editing a comment
        I guess I don't really have a goal, per se. I am kind of curious to see what happens.
    • TheCountofQ
      Former Member
      • Apr 2015
      • 503
      • Tulsa, Oklahoma

      #5
      This is sliced bacon, or a slab? I'm curious also. I'm not sure off the point, as bacon seems best fried, but an experiment... I want to know the results.

      Comment

      • Skip
        Founding Member
        • Jul 2014
        • 2652
        • Blue Earth, Minnesota
        • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

        #6
        I often SV bacon. 145 for 12 hours. Then on the pellet grill with a grate and drip pan for the grease at 400 until 75% done. After that in the freezer until we want a few slices. A minute or two in the microwave finishes it. Usually I SV a couple pounds at a time. Works good for us with just two at home.

        Comment

        • JCGrill
          Club Member
          • Mar 2017
          • 1434
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          #7
          Having trouble wrapping my brain around the concept.

          Comment

          • HouseHomey
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            #8
            Mail it to HouseHomey and he will fix it for you. That's just how he rolls. Always trying to help.

            Comment


            • JCGrill
              JCGrill commented
              Editing a comment
              You're a giver, Homes.

            • HouseHomey
              HouseHomey commented
              Editing a comment
              JCGrill think of me more as a conduit. Simply extending a hand.
          • kmhfive
            Club Member
            • Mar 2017
            • 3003
            • Northern Illinois
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            #9
            I’ve got no idea, but I am curious!

            Comment

            • choffert
              Club Member
              • Feb 2016
              • 137
              • Seabeck, WA
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                A forest full of Maple and Alder...

              #10
              I SV'd overnight and cooked outdoors on flat to grill the next morning...so good, I almost didn't get any. Now it's they only way I do bacon...

              Comment

              • Spinaker
                Moderator
                • Nov 2014
                • 10192
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
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                  Minnesota/ United States of America

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                  ************************

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                #11
                choffert
                I was originally planning on doing a 16-hour bath time at 147 F. Then life got in the way and I ended pushing it back to 24 hours. Then I thought, "I don't want to eat the bacon at night, I want this for breakfast." So, I pushed the cook out to 36 hours. After time was up, I took it out of the bath and shocked it. I am planning on cooking it in a little bit to have some co-workers try it out, so I can hear what they have to say.

                I would be curious to hear what temperatures and times you have experimented with.

                Comment


                • choffert
                  choffert commented
                  Editing a comment
                  I used 145 for the overnight and Costco Fletcher dry cured bacon (Thick!), then sear well on one side (for crunch) and touch up the other for color...
              • Huskee
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                • May 2014
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                #12
                Please enlighten me (and anyone else as ignorant in SV'ing bacon as me) what does this accomplish with bacon when you still cook it afterward?

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Not sure. I have never tried it. More than anything I am just playing around. It’s fun to play with toys.

                • EdF
                  EdF commented
                  Editing a comment
                  The idea behind it is to cook it through, and then sear it only enough to crisp one side, and maybe put a bit of color on the other (2 minutes/5 seconds) at ~325. Then you're supposed to get crisp combined with the soft fatty part.
                  Last edited by EdF; October 5th, 2017, 04:53 PM.

                • Huskee
                  Huskee commented
                  Editing a comment
                  Roger that EdF
              • Potkettleblack
                Club Member
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                • 1835
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                #13
                Originally posted by Huskee View Post
                Please enlighten me (and anyone else as ignorant in SV'ing bacon as me) what does this accomplish with bacon when you still cook it afterward?
                Sous vide is a middle step in cooking. It is rarely the first or last stage. This is the thing that people miss. Rarely do you eat something straight out of the bag. Even my beloved sous vide corn on the cob tends to get a quick heat blast on the grill for a bit of char.

                The SV bacon comes out very meaty, with a great texture. It's best seared on one side, as it's thin, to give it that crunch. It's hard to explain the goodness.

                As I said, my wife prefers a crunchy bacon. So, not for her. This is a tender strip of bacon. Also, you have to use thick bacon. Skinny strips suck in general, and will not work well here. Also, given how many commercial bacons are flavored with brine, it's better for bacon flavored bacon, as opposed to say Costco Applewood bacon... Also, works better with dry cure than wet cure, at least for longer cooks. The dry cure holds together better beyond 8 hours. At 8 hours, wet cure should be fine.

                If you don't find Grant to be too annoying (I go back and forth), he explains it all a bit better in the video:
                https://www.chefsteps.com/activities...lll-night-long
                Last edited by Potkettleblack; October 5th, 2017, 10:34 AM.

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  I get SV is a mid step, I just mean with bacon in particular. Seems (to me) to be a waste of electricity for bacon. Hence my asking for clarity. Thanks for your answer.

                • Troutman
                  Troutman commented
                  Editing a comment
                  I'm with Huskee on this one, isn't this taking a good thing too far? I love the results of sous vide meats but bacon is meant to be crispy and crunchy. In its purest essence it is one of the major food groups in my estimation. How much more tender can a crispy piece of bacon be?

                • Potkettleblack
                  Potkettleblack commented
                  Editing a comment
                  Not everyone likes bacon where the protein breaks on bite. My wife does. I do not. As with all things, you can't really judge until you've tried it.
              • EdF
                EdF
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                #14
                Kenji, a natural skeptic like a lot of us, treats the subject here: http://www.seriouseats.com/2016/11/h...ide-bacon.html

                It's a good entertaining read.

                Comment


                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Interesting. I like the mention of searing on one side to save the advantages gained by doing it SV.

                • hogdog6
                  hogdog6 commented
                  Editing a comment
                  Hmmmm, interesting.
              • John Henry
                Charter Member
                • Apr 2015
                • 39
                • The great desert Southwest. If you don't mind 115-degrees in June, we can enjoy outdoor-cooking all
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                #15
                Re: @Huskee's fair question: One thing great about SV bacon is the perfectly clear bacon fat rendered. Pretty hard to do in a skillet or in the oven. The clear fat rendered is lots better for many things, although "browned" fat also good for some purposes. The other benefit is an approximate 2-minute period standing over the stove to "finish" the bacon, as opposed to the usual long sessions keeping an eye on a sizzling, grease-filled skillet. (IMHO, of course.)

                Comment


                • HorseDoctor
                  HorseDoctor commented
                  Editing a comment
                  Seems like the SV process may help prevent brown sugar/maple syrup bacon from scorching the sugars as it shortens the the frying process?
                  May have to give it a try...

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              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

              Click here for more about what makes these grates so special


              kareubequ bbq smoker

              Our Favorite Backyard Smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker

              The First Propane Smoker With A Thermostat Makes This Baby Foolproof

              Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Professional Steakhouse Knife Set

              masterbuilt gas smoker

              Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

              Click here to read our detailed review and to order


              PK 360 grill

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

              Click here to read our detailed review of the PK 360

              Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              fireboard bbq thermometer

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

              Click here to read our detailed review


              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order