Say hallelujah and praise the orb.
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I’ve done this a couple of times. It’s essentially a light braise, and I found that the bacon ends up disintegrating as it gets to the browning stage after the water has evaporated. You end up with some smaller pieces, not all complete strips. Whatever works for you but it has not been optimum for me.
I tried a SV recipe for bacon that had you SV for hours then a sear and it also fell apart and was a one and done
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Frying pan then the fat gets used partly for a slice of fried bread and the rest for the mushrooms.
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Exactly what we do.
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Maybe too much water? I use just enough to barely cover the bottom of the pan. The heat needs to be just short of high when you start. Never experienced that same problem.
Could be. The bacon sheds a lot of water early on in cooking anyway, much like mushrooms do.
I don’t strain mine. I use it mostly to fry my pinto beans and the bacon bits add to the flavor of the refrieds.
We have to keep ours in the fridge. My Wife is weird about that kinda stuff.
this
I want my $2!!!
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The food safety part of me thinks it should be refrigerated while the practical side of me thinks counter is ok
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I’d be happy using a skillet, but 9.5 times out of 10 I’m cooking bacon for our whole family, which is around 8-10 slices. I’m not sure how big your skillet is, but only the middle 2-3 pieces can fit with the whole slab touching the bottom of the pan. The oven solves that, even if it’s marginally inferior.
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We cut the slices in half, problem solved. 
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Eew, that’s like breaking spaghetti in half 
Which I also do lol
I’m telling you buddy, try it once and see. It’s a lot easier, and the results are good.
Ha. You’re not getting 16 to 20 pieces of half-bacon to lie flat either, BT. Unless you have a 24" skillet! Impossible, I say!!!
Streaky or back? Smoked or unsmoked.
Boggles the mind, a cast iron skillet that big. We have one that is 16", I think, and it’s too heavy for me to move easily with anything in it, and doesn’t fit in the oven with the door fully closed!
I can fit way more than three full slices. I’ll tell you that.
We also have this wonderful contraption called a plate. We put paper towel on it and we set the bacon on the paper towel . Then, we put this other contraction called a lid that fits over a pot over the top of the bacon after we cook. It keeps it warm so we can do multiple batches in our skillet and still serve warm bacon to everyone.
Call me crazy.
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From what I read once if you strain it then it should be fine at room temp,
But if you don’t then refrigerate. It’s the bit of meat that might grow the bad stuff.
That said I still don’t strain it and just leave it out 