I’ve said it before and I’ll say it again: Bacon IS worth it for two reasons: 1) The texture after a quick, very hot sear is superior to fried or baked bacon; 2) doing a batch sous vide allows you to keep it in the fridge for a while and do up a few slices at a time in just a few minutes. Very convenient for a quick breakfast or for acting as a short order cook for a crowd.