Sous Vide Meltingly Tender Bacon

1. Preheat Sous Vide Water Bath

Preheat your sous vide water bath to 145°F (63°C). This precise temperature is crucial as it will ensure the bacon cooks evenly and becomes wonderfully tender.

2. Prepare Bacon for Sous Vide

While the water bath is warming up, keep the bacon in its original packaging. There's no need to remove it; the packaging will keep the bacon intact and allow it to absorb all the heat evenly.

3. Cook Bacon in Sous Vide

Once the water bath is ready, place the packaged bacon into the water. Let it cook for at least 8 hours, though you can leave it for up to 48 hours if you want it even more tender. This long, slow cooking process is what makes the bacon so melt-in-your-mouth tender.

4. Chill or Finish Bacon

After the sous vide time is up, you can either use the bacon right away or chill it in the refrigerator or freezer for later use.

5. Crisp the Bacon

If you're ready to finish the bacon, preheat a large skillet or griddle over medium-high heat for about 5 minutes. Remove the bacon from its packaging and place it in the skillet. Cook it for about 2 minutes on the first side, pressing down with a spatula or a press to keep it flat and ensure even browning. Then flip the bacon and cook for an additional 15 seconds on the second side, just enough to remove any pale color.

6. Drain and Serve

Transfer the bacon to a paper towel-lined plate to drain any excess fat. Serve immediately and enjoy the perfect combination of crispy and tender bacon.