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Three strips of bacon on paper towel lined plate.

Sous Vide Bacon: Par-Cooked for 1 Minute Bacon

Sous vide bacon is indulgent and tender, and when finished by searing to perfection, you’ll experience that tantalizing crisp exterior. You only need a few ingredients and tools of the trade, and you’ll be on your way to enjoying the best bacon ever. Finish by searing for one minute whenever you're ready to serve.
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Prep Time 5 minutes
Cook Time 8 hours
Sear Time 1 minute
Total Time 8 hours 6 minutes
Course Breakfast, lunch
Cuisine American
Servings 9 people
Calories 100 kcal

Equipment

  • 1 Container (polycarbonate or stock pot)
  • 1 Vacuum Sealer optional, can use a resealable plastic Ziploc bag and the water displacement method

Ingredients
  

  • 1 pound 450 grams thick-cut bacon. Can cook more or less bacon using these instructions. Whatever fits your container without overcrowding is your capacity.

Instructions
 

  • Preheat your sous vide water bath to 145°F (62°C).
  • Place the pound of bacon into a sous vide bag.
  • Seal the bag using a vacuum sealer or a water displacement method, removing as much air as possible.
  • Gently place the sealed bag of bacon into the preheated water bath, ensuring that the bacon is fully submerged.
  • Cook the bacon sous vide for at least 8 hours. The longer cooking time will render more fat and make the bacon extra tender. If you take the bacon out early, the shorter cooking time will yield slightly chewier results.
  • Once the cooking time is up, carefully remove the bag from the water bath. Then, open the bag and drain off any excess fat. Either finish, refrigerate, or freeze. Use an ice bath before refrigerating or freezing.
  • To finish, preheat a skillet or grill over medium-high heat. Remove the bacon from the bag and place it on the hot surface.
  • Sear the bacon for about 30 seconds to 1 minute on each side or until it reaches your desired crispiness.
  • Remove the bacon from the skillet or grill and place it on a paper towel-lined plate to absorb any remaining grease.
  • Serve the sous vide bacon immediately, and enjoy!

Notes

You can store the sous vide bacon in an airtight container in the fridge for a week or in the freezer for a few months. You can sear then serve sous vide bacon right from the water bath or fridge.
If your bacon is frozen, allow it to thaw before searing. You can defrost the bacon quickly by setting your sous vide to 140°F (60°C).
Try flavoring your bacon with rubs, pre-marinades, or flavor infusions in the sous vide bag.
Keyword bacon, par-cook, Sous Vide