🥓 🎉 Bacon CAN be quite tricky to cook. Most of the time, it ends up being crisp in some areas and rubbery in others. Not so with sous vide cooking. Overnight sous vide bacon delivers the perfect moist-crispy texture that’s so difficult to get right on the stovetop. It helps to think of bacon as exactly what it is — smoked, cured pork belly — which does great with precise, low and slow cooking. “It’s crispy on the exterior as you bite into it, but it quite literally melts in your mouth like the finest confit pork belly as you chew,” describes Senior Editor Kate Itrich-Williams @williaka . She cooked a lot of bacon to find the timing and temperature that get these results, especially in the new Precision Oven 2.0. Find the chart in our new Sous Vide Bacon Guide. AND SAVE THIS POST FOR FUTURE REFERENCE. #anovafoodnerd https://anovaculinary.com/pages/sous-vide-bacon-guide