I took my bacon completely OUT of the grocery package in which I SV'd it; perhaps that makes the difference. I transferred it to a gallon zip-loc, where it could lie relatively flat.
As someone upthread mentioned, it's a little fragile and tends to tear. I find it's easier to pull two slices at at a time away from the "mass" of bacon, and then separate those slices.
@Porthos -- I think the thickness is important to (a) be able to separate it, and (b) be able to sear it without overcooking it.
I'll be curious to hear how finishing it off in the oven may go. Would seem to me it might be difficult to preserve the soft interior of the bacon and get a crisp on the outside.
