I make my own bacon by buying the whole belly. cure it for 5 days then on the smoker for 2 hours at 200 till about 150. then reheat in a pan on the stove top. I like having the bacon uncut so I can decide if if want to cook it breakfast style or used for lardons or any other way depending on the recipe. Home made is better than almost any bacon I have bought at retail. The farmers market had the best I have ever had but that was a seasonal thing. cant wait till then
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375 flip once, drain, cool parchment slightly pour fat into bacon fat jar. Throw paper in trash and return pan to pantry.
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Forgot to pop on here and mention that I did a batch this past weekend and reduced the oven to 375 from my normal 400, used parchment paper instead of my normal straight on the baking sheet, and started in a cold oven. One flip in the middle of cooking. I turned out great, although I couldn’t necessarily differentiate it from what I normally do without a side-by-side. The big improvement: ease of cleanup with that parchment!
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Anova sent out an email a few days ago suggesting an overnight sous vide at 145 followed by a couple minutes under the broiler in the morning. They claim it’s worth it. We’ll give it a shot at some point…
Where is the emoji for having to bite your own hand to keep from screaming at the thought when you need it?
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Science!
I would still rather eat it this way than try turkey bacon 
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I am trying to be sensitive.
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Yeah, gosh forbid I try to follow my doctor’s advice and general better health by eating turkey bacon vs pork bacon? Don’t you want me around longer to call out more snobbiness/elitsim, as you did a few posts above?!
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I didn’t call anyone out for snobbishness. It’s a running joke on this board that I don’t like sous vide for most purposes. I get friendly ribbing about it from many people. @Dav3_Dyr0ff is my friend, has been to my home. I am certain he knows I wasn’t doing anything but poking fun, first and foremost at myself!
I really do suggest you put me on ignore, in the interest of your health, as it can’t be good for your blood pressure how angry my posts seem to make you.
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Well, I hope you were also poking at least a little bit of fun at me, and a little more at Anova. But I’m still going to try it in the name of science. As my wife said, how bad can it be, it’s bacon? 
And when I do it, it won’t be bag in water bath sous vide, it will be 100% steam in the APO sous vide, for what that’s worth.
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Well sure - a bit at you and at Anova. To me, this goes to the core of my sous vide issue. It’s a great tool for solving certain problems, but it tends to get seen as a tool for every job. I think it is silly in cases where there are perfect, easy, and nearly foolproof conventional ways of cooking. This thread alone is evidence that, when it comes to bacon, multiple excellent methods already exist and would be, to me, impossible to improve upon.
I agree 100% that it’s totally unnecessary. And letting the oven run overnight is way over the top. Then again, sometimes unnecessary and over the top is what some of us do. 
But I will defer judgment on “impossible to improve upon,” pending the results. It could be a one and done. It certainly won’t become our standard method of cooking bacon, but it sounds fun to try.
Good grief, man … this has nothing to do with you, personally. Just put Sarah on ignore if you are going to be offended by her opinions on various food products and cooking methods. Similarly, maybe Sarah should put you on ignore. The ignore function is something I use — it actually works. 
p.s.: turkey bacon does suck!! 
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I’ve sous vide bacon in the packaging overnight in a circulator. It’s OK but I’ve only done it once.
Looks great! My general rule is to start monitoring it when it starts foaming. Sometime around when the foam stops bubbling there’s a little window between perfect and teeth shattering crunchy.
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Dude, enough.
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