Sous Vide Bacon!

[stevej37]

Heard about this, thought I'd give it a go...

Needs 8 hrs..so starting the process in the evening, works out perfect for breakfast.

One pound package of thick sliced bacon in the bath for 8 hrs min. Package goes in right from the fridge..no opening the vacuum wrap...saves the step of eliminating the air in a ziploc.
8 hrs, or more, at 145 degrees.
In the morning, open the package, and do a quick fry for 2 minutes per side..to give it a crispy outer texture.

Turned out great...the taste was amazing..crispy on the outside and tender inside.

[stomachmonkey]

You have far more patience than I.

For me, even the microwave takes too long to give up the goods.

[stevej37]

Originally Posted by stomachmonkey

You have far more patience than I.

For me, even the microwave takes too long to give up the goods.

You just don't love bacon as much as I do!

Aside from the 8 hrs in the water, there isn't much time spent with preparing it.
And virtually no clean-up.

[Rusty Heap]

Quick thawing of meat tip.


in sealed bag, just toss it in the hot-tub.

[71T Targa]

Interesting. I would have thought it would be mushy.

Ever have boiled bacon? Yuck!

[stevej37]

Originally Posted by 71T Targa

Interesting. I would have thought it would be mushy.

Ever have boiled bacon? Yuck!

The water never touches the food/meat in Sous Vide.

[71T Targa]

Originally Posted by stevej37

The water never touches the food/meat in Sous Vide.

Yes, I understand and Sous Vide as well. My comparison to boiled bacon wasn't meant to be a direct one.

I love doing steak or roast and then finishing on the grill or in a pan. I did some Venison 24 hours @140 and then finished with some caramelized onion for chili. It was amazing if I do say so myself.

[stevej37]

^^^ Yes...no better way to get a steak to the exact doneness that you want.
A rib-eye at 133 is heaven!

[KFC911]

^^^^ Waiting 8 hrs for bacon is hell

[Rusty Heap]

133 is way too high for Rib-eyes.


I pull mine at 120 max, let them creep up to finish around 123-125


PINK and juicy...........133 is more medium +

[stevej37]

Originally Posted by KC911

^^^^ Waiting 8 hrs for bacon is hell

Put it in the water at 11PM..then count pigs, instead of sheep!

[KFC911]

Originally Posted by stevej37

Put in the water at 11PM..then count pigs, instead of sheep!

I get up to 14...damn little piggy goin' wee, wee, wee....

Makes me hungry

[stevej37]

Originally Posted by Rusty Heap

133 is way too high for Rib-eyes.


I pull mine at 120 max, let them creep up to finish around 123-125


PINK and juicy...........133 is more medium +

I'll try that next time. Still learning on beef cuts.

[masraum]

This just seems odd. I'd be willing to eat if if someone else was willing to go through the trouble, but unless the bacon is 1/4" thick, I can't see the point.

[red-beard]

Originally Posted by KC911

I get up to 14...damn little piggy goin' wee, wee, wee....

Makes me hungry

You have 14 toes on each foot?

[stealthn]

Originally Posted by stevej37

Heard about this, thought I'd give it a go...

Needs 8 hrs..so starting the process in the evening, works out perfect for breakfast.

One pound package of thick sliced bacon in the bath for 8 hrs min. Package goes in right from the fridge..no opening the vacuum wrap...saves the step of eliminating the air in a ziploc.
8 hrs, or more, at 145 degrees.
In the morning, open the package, and do a quick fry for 2 minutes per side..to give it a crispy outer texture.

Turned out great...the taste was amazing..crispy on the outside and tender inside.

Man card back please

[stevej37]

A person may...but there is no need to watch it for the 8 hr cooking time.
This guy shows how it's done...I cut off the first part, he was rambling.

[wdfifteen]

Originally Posted by stevej37

Heard about this, thought I'd give it a go...

Needs 8 hrs..so starting the process in the evening, works out perfect for breakfast.

I might give it a go too. What do i have to lose? Been baking mine and it takes 15 - 20 minutes.

[stevej37]

Originally Posted by stealthn

Man card back please

I suppose you could do pork jowls in it also.

[TimT]

I suppose you could do pork jowls in it also.

BTDT:

Pork cheek sliders

effing good...