Next time you're preparing bacon, skip the oven and slow things down — like, really slow things down — and cook your bacon sous vide.
Sous vide involves cooking the meat slowly in a water bath, followed by a quick sear in a skillet. This makes bacon tender in the middle and crispy on the outside.
For this method, cook the meat at 147 degrees F in a water bath for at least eight hours or up to two days, either in its original plastic wrap or a vacuum-sealed bag.
Once cooked, remove the bacon from the packaging and sear the slices on each side for a couple of minutes in a hot skillet. This will help crisp it up.
If you're not using the bacon right away, it will keep in its packaging for up to a couple of weeks in the refrigerator. Sear it in a hot skillet once you're ready to use it.