Add water to your desired sous vide container and set your sous vide machine to the desired temperature. We recommend cooking bacon at 145°F.

Place the bacon in a single layer in sous vide bags, making sure not to overcrowd them. You can cook multiple bags of bacon at once.

If you have a vacuum sealer, use that to remove all the air from the sous vide bag. You can use the water displacement method if you don't have a vacuum sealer.

Place the sous vide bags in the preheated sous vide bath. Cook for 8 hours, depending on how crisp you like your bacon. You can also cook overnight sous vide bacon and cook for up to 12 hours.

Transfer bacon from sous vide bags, pat bacon dry with a paper towel, and cook in a cast-iron skillet over medium-high heat for 30-60 seconds on each side flipping with tongs. An easier way is to cook them in the oven, or air fryer to your desired level of crispness on the exterior.