Overnight Sous Vide Bacon Recipe (2024)

FAQs

How long do you sous vide bacon? ›

Preheat a sous vide water bath to 145°F (63°C). Place bacon, still in its original plastic packaging, directly in water bath and cook for at least 8 and up to 48 hours. When ready to serve, remove from water bath and proceed immediately to step 2, or chill in refrigerator or freezer for later use (see notes).

For optimal outcomes, we recommend the following rules of thumb: Don't hold foods longer at cooking temperature for double of their minimum cooking time (see Typhur Sous Vide Station guide for time and temperature). Keep the total cooking duration (including the hold time) under 72 hours.

Place the coated pork in a vacuum seal bag. Submerge the sous vide bag in the water. Cook for 24 hours. Remove from the sous vide, remove from the bag, reserve the juices if adding them to a sauce.

Permit the cooked bacon to cool totally at room temperature. Place the bacon in a sealed shut holder or wrap it firmly in cling wrap or aluminum foil. Store the holder or enveloped bacon by the cooler. Appropriately put away cooked bacon can rearward in the fridge for up to 4-5 days.

The slow, low heat of sous vide cooking renders nearly all of the fat from your bacon strips, leaving behind meaty pieces that can be quickly crisped up in just a minute or two in a pan when you are ready to eat. Although sous vide bacon needs to cook 8 to 12 hours and then chill, that's all hands-off time.

A steak cooked at a well-done 160°F, for instance, will be soft and shreddable (and dry) after only 8 to 12 hours. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range. Should I add butter, oil, or any other liquid or fat to the sous-vide bag? No.

While many will tell you that it's impossible to overcook with sous vide (and this isn't far from the truth), do bear in mind though that if you leave the food in the water bath for an extended period of time it won't 'overcook', but it could start to take on a mushy texture, so don't forget about it!

Sous vide steaks, on the other hand, can be held for several hours before you finish them by searing and serving, which means that your steaks are ready when you and your guests are.

Sous Vide Pork Sirloin Roast

A pork sirloin roast is tender when cooked at 140°F (60°C) for 6 to 12 hours when the meat is heated through and tenderized slightly.

Can you sous vide meat for 24 hours? ›

Sous Vide the Steak for 24 Hours: Set a sous vide bath to 131°F/55*C for medium-rare. (Use 136°F/58°C for medium, or 141°F/60.5°C for medium-well) Put the bag with the steak into the water bath and cook for 24 hours. (Try to go for at least 12 hours, or up to 48 hours).

Sous viding a fresh steak takes an hour minimum, though you can absolutely leave it in the water bath for longer – up to 3 hours – if desired. Because the water is set at the exact temperature for the doneness that you're looking for, cooking it for longer won't actually compromise the doneness of the steak at all.

Bacon can be baked 3 to 4 days ahead of time. When ready to use, wrap a few bacon slices in a fresh paper towel and re-warm bacon in microwave for approximately 10 seconds just before serving.

Bacon-Cooking Method: Baking on Parchment Paper

About This Method: Martha Stewart's technique promises a “spatter-free” way to get “perfectly crispy bacon.” You simply line one or two rimmed baking sheets with parchment paper, arrange the bacon on top, and bake at 400°F until it is crisped to your liking.

Bacon should be cooked at 400°F.

Medium-thick bacon slices will need 18 to 20 minutes to reach the perfect level of crispiness. But check the bacon at 10 minutes, and adjust your cooking time to your preferred degree of doneness.

It should be browned, crisp, and tantalizingly juicy. On the stove or in the oven, most bacon fully cooks within 10-18 minutes. One thing to consider is that thick-cut bacon might take longer to fry than thin bacon. And turkey bacon cooks much faster.

Cure the bacon

Rub the cure all over your pork belly and let it sit in a cookie sheet on a shelf in your refrigerator. Be sure that your refrigerator is keeping the meat below 40°F (4°C) for 5-7 days.

It will not be crispy right out of the sous vide bath. If you want it to be crispy and tender, sear it in a skillet or in a cast iron skillet. You don't want to sous vide the bacon in its original package because it contains that piece of plastic or cardboard and you really don't want to cook that!