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Sous Vide Cured Bacon | Recipe by sousvidetools.com

Sous Vide Maple and Balsamic Cured Bacon with Creamed Garlic

Sous Vide Maple and Balsamic Cured Bacon with Creamed Garlic Pork
  • COOK TIME: 3 hours
  • PREP TIME: 1 hour
  • SERVES: 4


  • 2.5kg piece smoked bacon loin (fat scored)
  • 75g maple syrup
  • 50g dark treacle
  • 75mls good quality balsamic vinegar
  • 100g Demerara sugar
  • 2tsp English mustard
  • 2 bay leaves
  • 150mls good organic cider
  • 4 medium sweet red onions-finely sliced
  • 2 cloves garlic-minced
  • 200g freshly picked wild garlic
  • Juice half lemon
  • Salt and white pepper
  • 50mls olive oil
  • 75mls double cream
  • 50g butter


To mark the start of Bacon Connoisseurs’ week, we thought a Sous vide bacon recipe was the order of the day. This simple recipe will bring any bacon joint to life, served alongside Wild Garlic – a fresh in-season ingredient which is just starting to shoot up alongside our rivers and lakes. A perfect way to try your hand at foraging.


  1. In a large sauté pan add the olive oil and over a medium heat gently soften the red onions, garlic, and bayleaf. When softened season with salt and pepper and then add the Demerara sugar, maple, treacle, cider and balsamic. Turn up the heat and reduce the mixture by half until thick and glossy. Set aside to cool
  2. Brush the bacon joint with the mustard and place in a large vacuum pouch. Now add the cooled onion mixture and seal the bag on 80% vacuum. Place the pouch in a pre-heated 65° water bath and cook sous vide for 3 hours
  3. After the 3 hours, carefully lift the bag from the bath and take out the bacon. Retain the onion mixture as when blended it will create the perfect sauce for the bacon
  4. We like to pan roast the bacon to caramelize the outside as this adds a lot of texture
  5. In a small saucepan, gently melt the butter and add the washed wild garlic and the cream. Over a high heat wilt the wild garlic with the cream, treating just as it were spinach. Season the garlic with salt ,pepper and a squeeze of lemon juice
  6. Serve alongside a good slice of bacon and pour on the onion sauce
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