The first time I ate bacon my in-laws cooked, it surprised me because it was so well-done that it almost vaporized into a powder when I took a bite. And that’s they way they like it!
Pick up some bacon from Jack Mountain meats at PCC and Met. B&C should carry, as well. So good and might even survive your in-laws cooking 
Do double negatives work with food?
turkey bacon in sous vide?
We’re about 1/2 mile from a PCC so I’ll give it a try for sure. Thanks, AK.
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For me 1-3 slices go on the pan (though I can’t recall the last time I only cooked 1 slice)
4+ go in the oven
Why the cutoff for oven vs pan?
It’s what fits in the pan I use
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In the oven on a cookie sheet, between 2 parchment papers (solves the rolling issue). You can drain the fat as it melts if you want.
Takes longer than in a pan but it’s hassle-free, pull it out when they look crisp enough for your taste.
Alain
I like to put on baking sheet the majority, but do 2-4 in the pan so I can use the fat to fry eggs
Wow, game changer…better result than the skillet, more consistent browning, no curling, can dial in exact amount of browning, zero cleanup if I had used oversized foil on the sheet pan. I just winged it by averaging the suggestions here (start 375 reduce to 350 later, 20-25 minutes). This was thicker than regular but not thick (Niman Ranch).
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Kinda throws a monkey wrench into the “you can only cook 3 slices at a time” thought. What I want to know is how you start with 20 pieces and end up with only 14. Angel’s share?
Chorizo flavored bacon, 7 slices in a 10” pan.
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There’s a huge difference between supermarket bacon and proper bacon. Adding water is the absolute last thing I’d think of with supermarket bacon, it’s half water anyway.
LOL!! Yeah, there’s always an Angel’s share situation with bacon. In this instance, however, the missing pieces were already on the kids’ plates. 
As promised and in the interest of science, we tried the Anova sous vide bacon.
Their full blog post is here:
Sous Vide Bacon Guide – Anova Culinary?
Among the options they list, I used the APO for both the steam cook and the finish. We were using a particularly thick-sliced bacon. I cooked it overnight at 145/100% steam for 9 hours.
The Anova post says to finish for 2-4 minutes under the broiler element at 400, using the highest rack (which I misinterpreted as lowest rack since the instructions only used a position number and didn’t say “highest”). With that mistake, that time was nowhere near enough. I did about 5-6 minutes per side with a flip in the middle.
The big promise here is a thin crispy maillard layer on the outside, and melt-in-your-mouth almost foie gras style fat on the inside. On this first try and with my broiling error, the method did not deliver on that dual-texture promise, but I have to say it did deliver fully on the melt-in-your-mouth fat half of the promise. I found that rather unique and quite tasty. Those in our group who prefer the fat fully crisped were not sold, but then again they never were going to be given that preference. For the rest of us, I would say this is worth trying and experimenting with and then deciding.
I will try it again at some point, though nothing this involved will ever become my go-to. Hopefully correcting the rack position during the broil phase will help get that outer layer a bit browner and crispier without crisping the fat all the way through and losing that melt-in-your-mouth thing.
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Just substitute the bacon with turkey bacon!
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Thanks for taking one for the team!
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No comment!! Lol