A few weeks ago one of my favorite blogs, Serious Eats, did an article about overnight sous vide bacon. How could I not try this. Two of my favorite things, sous vide and bacon! This was the perfect opportunity to try out a new device that I got. I was fortunate enough to get some awesome sous vide magnets from SV Homewares. These are a great concept for pinning bags in your water bath down and to the sides of your water bath. As you can see in the pictures these are the little red things on the bath.
As I am sure all of you who have done anything sous vide have run into the problem with a bag trying to float or wanting to be able to organize your bags better. This is the perfect solution. You put the magnet on the bag and outside the container and then you can slide them around! These get an A in my book of creative things that are a great addition to your kitchen.
So I filled up my water bath and cranked the Anova Precision Cooker to 145 F to get it warming up. While that was working I sealed up a little bit of bacon and got it ready to go. Now according to the article I read you can take your bacon that is already sealed when you buy it and drop it straight into the water. However I would caution you to be careful with doing that. Some of the packaging is not meant to take heat and could transfer some chemicals with the application of heat. If you are not sure repackage or drop the original packing into a bag and seal it.
Once the water had come up to temperature, I dropped the sealed bacon into the water bath. Once I had it in the water I pinned the bag to the back of the water bath with one of my new sous vide magnets. This is the first time I have used these and I really like the idea of them. My one thought about them is that it might be nice to have just a little bit stronger of a magnet so you could really move the back around under water. However they are working really great. I can see how this will be a very convenient product to have around.
Now comes the hardest part of anything sous vide. The waiting process. In the article they suggest that you let the bacon cook for at least 8 hours and up to 48 hours. I am looking forward to trying this process at different times to see if it makes any kind of a difference. I am however going to let mine cook overnight! After all how great is it to have it cooked and ready for a quick sear in the morning.
After letting the bacon cook overnight I pulled it out this morning. I threw on a pan and let it come up to a nice hot temperature and then put the bacon into the pan. After getting some nice color on the first side of the sous vide bacon I flipped it and got a little bit of color on the second side. Personally I prefer my bacon a little on the softer side.
Upon my first bite of bacon I wasn’t sure what I was going to get. However I was really happy with the outcome. Just cooking it over night had done a nice job of changing the texture slightly but enough to be noticeable. It was a much tighter grain on the meat but still super tender and very moist. I couldn’t be happier with the outcome.
This is for sure a way that I will be cooking my bacon in the future. It was a really nice surprise. If you want to see the original post that I got this idea off of from Serious Eats you can find it here.
Furthermore our friends over at SV Homewares has offered this generous coupon. It is for 30% off through December 16th. Use the code, SVH30Off. Make sure you use this and pick up your own set!! Along with that make sure you enter to win an Anova Precision Cooker here.