10 hours at 147. 45 seconds per side on the griddle. Toasted the bread using the residual bacon fat. Beefsteak tomatoes and arugula tossed with a lemon vinaigrette. And, of course Duke’s mayo. Pure gluttony. Good thing I don’t do this often!
by fishfarm20
9 Comments
The sandwich looks delicious, thanks for walking me through the process
Why would you sous vide bacon? Render the fat with heat so it gets crispy. Maybe I don’t understand the process.
I don’t know how I feel about sous-vide in the packaging like that – though I can’t really say why!
End result is a good looking sandwich
So simple, yet so good, good job
I’d rather stack thinner crispier bacon with the fat rendered, personally, but to each their own. Bacon looks great on the outside but in the first pic you can clearly see there’s a ton of undercooked fat. More effort was put into this just to have what appears to be chewy/stringy bacon. Why go so long at such a low temp? Just go higher so the fat melts.
“steak” cut…what?
That bacon looks straight out of Howl’s Moving Castle.
Hi I’ll take three thanks 👨🎤