- 1 pound bacon
- Preheat Sous Vide water bath to 145° and cover container with lid. Meanwhile, add bacon to vacuum sealer bags . Vacuum out as much air as possible and seal tightly.
- Add to water bath and let cook for 24 hours. Drape the end of the bag over the edge of the container and close the lid over it. This will help hold the bacon away from the opening to your sous vide water circulator . Also, periodically check the water level in a longer cook like this and add more if needed.
- Heat a frying pan over medium-high heat. Remove bacon from water bath. Open bag and separate bacon slices. Pat each bacon slice dry, then add to pan. Do not overcrowd the pan, cooking your bacon in batches if necessary. Cook bacon for 2 minutes on the first side, then flip over and and cook for 1 minute on opposite side.
- Remove to a plate lined with paper towel to soak up excess fat.
Optional – Make a BLT! Mix together thinly sliced fresh basil and mayonnaise. Spread on the top slice of lightly toasted wheat or rye bread. On the opposite side, spread sliced avocado and season with salt and pepper. Lay on top a thick slice of tomato. Add 2 strips of bacon, which have been cut in half, then a slice of iceberg lettuce. Add the top slice of bread, mayo side down and press together lightly. Cut down the center and enjoy!
- Category: Breakfast
- Method: Sous Vide
- Cuisine: American
Keywords: Sous Vide Bacon, Bacon Recipes, Sous Vide BLT