Posted: 4/4/2025 8:30:24 PM EDT
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I'm going with a pound of cheap Hormel Black Label thick cut bacon at 149 degrees for up to 24 hours. I thought I had some Wright bacon but I was mistaken and I'm not going back to Kroger The plan is to let it cook for a day, shock it in an ice bath, pat it dry, and sear it in cast iron. I usually prefer bacon on the pellet grill, wish me luck 
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Why... I see people insisting on doing it on sous vide groups. They insist on it for some reason. Then they "finish it" by crisping it up in a pan. When they could skip the whole sous vide bath and just crisp it up in the pan... I wouldn't want slimy-fat 145 degree bacon that wasn't crisped up at least a little. Don't get me wrong... I love using sous vide for various things. But bacon ain't it. |
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Originally Posted By DDiggler: Why... I see people insisting on doing it on sous vide groups. They insist on it for some reason. Then they "finish it" by crisping it up in a pan. When they could skip the whole sous vide bath and just crisp it up in the pan... I wouldn't want slimy-fat 145 degree bacon that wasn't crisped up at least a little. Don't get me wrong... I love using sous vide for various things. But bacon ain't it. This is where I'm at. I don't see the point. Honestly, half of Sous Vide is this. There are some cases where I think it makes sense. But if you have a 3/4" steak that you have to sear to completion, what's the point? I've done it both ways, and it's good with the Sous Vide to make a steak, but it's also a whole lot of screwing around, effort, and time. If it's a high end steak and a thick cut, it makes some sense for risk mitigation of screwing up the steak on the grill if you botch that. But otherwise, man it's a lot of work. With Bacon, that's what, 1/8" thick? Why on Earth would you Sous Vide that? I've gotten in the habit that if I'm going to fire up the Sous Vide, I'm doing the whole damned meal. Carrots with butter in one bag. Meat item in another. Other veggies possibly in a 3rd even. All in the same 'Vide. |
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I guess if you wanted to get a 6 lb pork belly, maybe it could be done, but I don't understand why. I do a cure in the refrigerator for a week turning daily and then smoke it. |
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Originally Posted By m200maker: Seems like a waste of time. 20 minutes on a flat sheet with parchment paper in the oven at 400 f. Or 12 minutes in an air fryer at 325. Both give you perfect bacon. You can cook more at once in the oven. |
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| try chopping bacon in small thin strips and baking it in a glass tray with carrots and potatoes. add thyme, rosemary, salt and pepper its amazing. just toss it all in raw and stir when top is brown. its done in about an hour or hour and a half when carrots are smaller and carmelized and taste like candy. if the carrots get too small and burn black its over cooked. dont overlook this. its pure awesome. |
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I've been thinking about doing the same, I suspect that is how the pre-cooked Black Label bacon is done, it doesn't require refrigeration so not sure how that works. SV a couple of pounds and bag in x# of slices/bag in the freezer to save some time for quick breakfast or need for just a couple of slices on a sandwich etc. would be perfect. Waiting to see the results OP. |
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Originally Posted By EBR666: It's not cooking!! It's soaking in its own grease. It's cooking when you crisp it. EBR Originally Posted By EBR666: Originally Posted By Saker13: I'll be sleeping while it it is cooking in the sous vide, It's not cooking!! It's soaking in its own grease. It's cooking when you crisp it. EBR |
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Originally Posted By Eyeore1966: I've been thinking about doing the same, I suspect that is how the pre-cooked Black Label bacon is done, it doesn't require refrigeration so not sure how that works. SV a couple of pounds and bag in x# of slices/bag in the freezer to save some time for quick breakfast or need for just a couple of slices on a sandwich etc. would be perfect. Waiting to see the results OP. |
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Originally Posted By EBR666: It's not cooking!! It's soaking in its own grease. It's cooking when you crisp it. EBR |
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Originally Posted By AdLucem: https://www.ar15.com/media/mediaFiles/15577/0B7F5D16-FDF3-4F68-A3A2-776E2D027679-1832637.jpg This for the bacon. And for everything else, I have yet to find anything cooked sous vide that's better than cooking with traditional methods (read: fire.) |
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"The trouble with our liberal friends is not that they're ignorant, it's just that they know so much that isn't so."
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Bigger than France.
"The trouble with our liberal friends is not that they're ignorant, it's just that they know so much that isn't so."
--RWR, 1964
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Originally Posted By Eyeore1966: I've been thinking about doing the same, I suspect that is how the pre-cooked Black Label bacon is done, it doesn't require refrigeration so not sure how that works. SV a couple of pounds and bag in x# of slices/bag in the freezer to save some time for quick breakfast or need for just a couple of slices on a sandwich etc. would be perfect. Waiting to see the results OP. Will be trying it again this weekend without the shock and separating the strips before cooling them. I will say that those cemented together bacon pieces were awesome. Great smoke flavor. |
Who, What, Where? Call Sign, Snowball
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Originally Posted By m200maker: Seems like a waste of time. 20 minutes on a flat sheet with parchment paper in the oven at 400 f. Or 12 minutes in an air fryer at 325. Both give you perfect bacon. You can cook more at once in the oven. Wife cooks it in the oven on parchment paper and you are right -it's perfect. |
Not a day passes over the earth, but men and women of no note do great deeds, speak great words, and suffer noble sorrows. Charles Reade
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Originally Posted By Eyeore1966: Thanks for the update maybe better to use a cured/smoked pork belly (slab bacon) then slice? |
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