Candied Bacon, Sous Vide Style

You literally can take a pouch of thick-cut bacon (be sure to get the kind that doesn’t have paper inside the pouch) and put it in the water bath at 145 degrees for 12 hours. The beauty of sous vide cooking is that it’s kept at a precise temperature you can leave in in the water bath for up to 12 hours more and it will still be perfectly cooked. We do ours overnight so it’s ready to finish off for breakfast or brunch.