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Sous Vide Bacon Finished in Oven

Sous Vide Bacon is crispy yet melt-in-your-mouth tender. It’s quite literally the tastiest bacon you’ve ever put in your mouth. We’re sharing all the keys to success for this Sous Vide Bacon recipe that is finished in the oven.

Sous Vide Bacon

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The Joule

I recommend the Joule Sous Vide appliance if you’re new to sous vide cooking.

It has a fantastic app that you can download that will help guide you through the cooking process for pretty much anything you’d like to cook.

You set the temperature and cook time within the app then your food will be cooked precisely at temperature until the app tells you that it is cooked.

After your food is cooked, you can leave it for up to 2 hours in most cases, and your food will still be perfect.

You will also need a sous vide container or a large stockpot to use as a cooking vessel.

I always use a large stockpot because I like to buy things that pull double-duty in my kitchen.

I don’t have a lot of space to store items that I won’t use very often.

Whichever container you choose, be sure to put it on a heat-proof surface because it will get hot while your food is cooking.

Sous Vide Bacon

Key to Success #1 – Sous Vide Bacon in Original Packaging

Yes! You can sous vide your bacon in the sealed package from the grocery store.

The key is that it has to be completely sealed and watertight.

Just remove all the cardboard or stickers and put it straight into your sous vide container.

I have a Joule Sous Vide Immersion Circulator and it has been great for me.

It has an app for your phone that you can use to set the cooking temperature and a timer that can turn off the Joule when your food is fully cooked.

I use a 6-quart stockpot with my sous vide machine and it works great as well.

You can find specially made plastic sous vide containers but I like to use my handy dandy stockpot because it can do double-duty in the kitchen.

I don’t have to keep an extra bucket on hand specifically for the sous vide.

Depending on how long I am cooking my food in the sous vide, sometimes I will use this silicone Joule lid to cover my stockpot and prevent excessive amounts of water from evaporating.

This is especially important when cooking foods overnight or for longer periods of time.

Sous Vide Bacon

Key to Success #2 – Sous Vide At Least 8 Hours

Sous vide bacon is very forgiving as far as the cooking time goes.

You can cook it anywhere from 8 hours to 48 hours and it will still turn out super tender and delicious.

I like to cook my sous vide bacon overnight so it’s usually like 10-12 hours, depending on what time I start the Joule cooker.

You can also sous vide more than one package of bacon at a time.

You can sous vide as many packages as will fit in your sous vide container.

I should also mention that sometimes I have to sort of bend my package of bacon to fit it into the sous vide container.

As long as the entire package is underwater, it’s perfectly fine.

It will cook wonderfully whether bent to fit the pot or not.

I’m not talking about bent in half, just slightly bent to fit a long slab of bacon into a round pot.

Since you are cooking the sous vide bacon overnight, I would suggest covering the sous vide container.

If nothing else, you can use a thick towel over the top of the container.

This will at least prevent the majority of the water loss as long as the towel is not actually touching the water in the container.

Sous Vide Bacon ready for the oven

Key to Success #3 – Baking Crispy Bacon on a Rack

The key to super crispy bacon in the oven is baking the bacon on a rack.

I use two rimmed half sheet baking pans to cook bacon in the oven and I have a set of cooling racks in a matching size.

USA Pans Half Sheet Pans are my favorite.

They also sell a set that comes with one half sheet pan and a half sheet-sized cooling rack that would be great if you’re in the market for both items.

For easy cleanup, line the baking pans with aluminum foil then place the racks inside the baking pans.

Lay the sous vide cooked bacon on top of the rack in a single layer.

It’s important to make sure the bacon slices do not touch each other on the rack.

Bake the sous vide bacon at 400 degrees F for about 20 – 25 minutes, until the bacon is browned and starting to get crisp.

Once the bacon comes out of the oven, use a paper towel to gently blot the bacon.

This will help the bacon get nice and crisp without the extra greasiness.

If desired, the sous vide bacon can be crisped up in a heavy-bottomed skillet or on a grill or griddle.

Sous Vide Bacon

Save this Sous Vide Bacon recipe to your favorite Sous Vide board or your Breakfast Ideas board.

Sous Vide Bacon Recipe Finished in Oven
Sous Vide Bacon

Sous Vide Bacon Finished in the Oven

Sous Vide Bacon is crispy yet melt-in-your-mouth tender. It's quite literally the tastiest bacon you've ever put in your mouth. We're sharing all the keys to success for this Sous Vide Bacon recipe that is finished in the oven.
4.64 from 25 votes
Print Pin Rate Comment
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 hours
Baking Time: 20 minutes
Total Time: 8 hours 25 minutes
Servings: 24 slices
Calories: 265kcal
Author: Jennifer


  • 1.5 pounds Wright Brand thick-cut bacon


  • Fill stockpot or sous vide container 3/4 full of water. Place on heat-proof surface and add immersion circulator. 
  • Add vacuum sealed package of bacon into sous vide container. Heat water to 147 degrees F.
  • Cover and allow to cook overnight (8-24 hours).
  • After cook time is finished, remove bag from sous vide container and preheat oven to 400 degrees F. Remove bacon slices from bag and place in single layer on a cooling rack fitted into a rimmed baking sheet. Do not overlap slices.
  • Bake bacon 20-25 minutes, until browned and crispy. Remove from oven and blot bacon with a paper towel to remove extra bacon grease.


Serving: 1grams | Calories: 265kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 56mg | Sodium: 955mg
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Recipe Rating

Bacon boy

Friday 27th of May 2022

After the Sous vide and before the oven, try leaving a few slices clumped together. 2,3, I’ve even done 5. It creates an even more tender center with the crispy exterior.