48 Hour Bacon Sous Vide

This technique is a wonderful way to get the “pork belly” texture that has been all the rage lately but with the classic bacon flavor. 12-hour bacon is good but let’s be real, 48-hour is spectacular! I like purchasing and cooking up my bacon in large slabs and after cooking I can portion into more manageable sizes or cube for use in salads, stews, hashes etc. or even slice into rashers for classic bacon - only better!

Another great product from our friends at Heritage Cheshire

Ingredients:

• 1 Bacon, slab or sliced, thick cut

Directions:

1. Preheat the VacMaster SV1 water bath to 145°F/64°C

2. Remove the bacon from its packaging and wipe dry with paper towels.

3. Using a VacMaster chamber or suction machine place bacon into an appropriately sized VacMaster bag(s) and vacuum seal.

4. Gently place the bacon in the SV1 water bath and cook for 12 and up to 48 hours.

5. Remove from the water bath and use as needed.

6. Alternatively place in an ice bath for 30-45 minutes to chill down then store in the refrigerator or freezer for future use.