I’m definitely going to give this a try. Says you can sous vide them in the package from the store! I am going to give this a go for brunch this weekend.
My only question is whether i can finish them in the oven under a broiler rather than a fry pan and get the same effect. Mostly, because bacon density is a real (first world) problem.
I did it. It felt like a wasted effort. Oven cooked bacon has better flavor, and once you crisp it up, the sous vide version rendered to much(shrunk). It was very tender, but I can’t see myself wanting to have to double cook to get it crisp.
This is my preferred bacon method for immediate eating. Using thick rashers are the key. Going from sous vide bath to pan… results in perfect bacon in 2 mins (1 min a side).
Now I am an enjoyer of crispy/limp bacon vs my wife who prefers it burnt. She eats the bacon, doesn’t say it is the best bacon cooking method ever, but does enjoy the fact that producing just cooked bacon within 2 mins of wanting bacon, is great.
Oven bacon is great for straight bacon strips for sandwiches or any mass quantities bacon needs, but multiple cookie sheets get messy and the timing is never the same on bacon for us, so lots of oven checking.
I did the overnight sous vide,then oven crisped under the broiler on a rack. They were perfect! The rendered fat was so clean I didn’t need to strain it.
Weekends we eat when the kids finally say they are hungry… So bacon is typically soaking in the hot tub on weekends. 
Did a few packs this way this weekend.
The results were fantastic. Everyone loved it. It was a bit more effort than i had hoped though - probably because i used thick-cut bacon, so it took a bit longer under the broiler to get them crisped up.
I’m going to try again with thinner bacon to see if it is faster that way. Otherwise, it frankly just might be simpler to do it the regular oven way. The results i think were better, but not so much better that the extra effort was worth it.
