SV Bacon....

HammeredChef_DEFINITELY_does_NOT_work_at_22134

so, I have cooked bacon SV for 12 hrs in the past with good results and nice flavor....this time 24hrs at 163F......it literally fell apart...the flavor was very mild on the bacon side and more like a perfectly done brisket...no way you can pull a pc out for searing. This was while it was still hot so I have another pack chilling down to see if it holds together better. This bag? well.... its going to get chopped up and added to a cheddar melty mac and cheese...

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wolfiegirl

Try a hunk of slab bacon and do the 24 hour thing. I think you're gonna be surprised with the results....in a good way!

fisher23

Hey Rob, I cook mine at 147'F for 24 hours and it comes out perfect. I think you got the temperature to high. I have done it directly in the bag it comes in and taken it out and vacuum sealed it, worked the same. Here is the link

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Well like i said , I drink a lot and a quick look at the CS recipe read /63 so I said 163. NOT 147 which is ...whatever... might make a little difference......

fisher23

Next time, in the mean time it will still be good in the that melty mac and cheese. Give it a try at 147'F and I think you will really like it. I had tried it before and only cooked for 14 hours and 24 hours makes all the difference. The thing that surprised me was how flat it cooked up, in addition to a more complex flavor.

wolfiegirl

Ruh row ree roy! Silly boy!!

mattpope

I had the same results. Delicious, but to delicate to pull apart and properly crisp up. Now I think that I need to review my notes to confirm my temp! Thanks for sharing.

artstype

link is bad

fisher23

Fixed it, thanks!