Ingredients
- •2 lbs thick-cut bacon (about 16–20 strips)
- •¼ cup pure maple syrup
- •1 tbsp brown sugar
- •½ tsp black pepper
- •¼ tsp cayenne pepper (optional)
Instructions
Preheat sous vide water bath to 148°F (64°C)
Arrange bacon strips in a single layer in large vacuum-seal bags or zip-top bags
Do not overlap bacon - use multiple bags if needed
Remove air using vacuum sealer or water displacement method and seal
Submerge sealed bags in water bath, ensuring bacon is fully submerged
Cook for 24 h for perfectly tender, pre-cooked bacon
When cook time is complete, remove bacon from bags and pat completely dry with paper towels
Bacon will be fully cooked but soft and pale at this point
In a small bowl, whisk together maple syrup, brown sugar, black pepper, and cayenne if using
Preheat oven to 400°F (204°C)
Line two large baking sheets with parchment paper
Arrange bacon strips in a single layer on baking sheets, not touching
Brush bacon lightly with maple glaze mixture
Bake for 12–15 min until bacon is deeply browned and crispy
Watch carefully during last few minutes to prevent burning
Remove from oven and let bacon rest on the sheet for 2 min to crisp up further
The glaze will caramelize and harden slightly as it cools
Transfer to a serving platter and serve immediately
Notes
- •The 24-hour sous vide renders fat evenly and ensures tender texture
- •Finishing in the oven creates perfect crispiness without burnt spots
- •Maple glaze adds sweet-savory complexity
- •Leftover bacon can be reheated in a skillet or oven