Sous-Vide Maple Bacon Brussels Sprouts

Bacon:--
Thick cut smoked bacon as much or little as you like
Sprouts:--
Brussels sprouts as needed
Cooked bacon from above
Sprinkle of SIDS CRAZY SALT
Golden syrup
Finishing:--
Browned butter

Cook the Bacon: Heat the oven to 200°C. While it heats, line a rimmed sheet pan with foil and lay the bacon down in a single layer. You can use a rack over the pan so that the bacon fat drips off. Cook until crispy, about 15 minutes. Remove from oven and allow to cool then cut into pieces.
Heat the water bath: Fill a large, heavy-duty pot with warm water. Attach your immersion cooker and set to 85°C. Cover the pot with plastic wrap or foil to speed up heating.
Cook the sprouts: Prepare a vacuum bag and arrange the sprouts in a single layer - you may need to spread across a couple bags, depending on the amount you make. Add the bacon pieces and SIDS CRAZY SALT. Vacuum seal the bag.
When the water is at temperature, fully submerge the bag and cook for 1 hour. Cover the pot with foil or plastic wrap to help contain the heat.
Finishing:
Option 1: Close to the end of the cook, sauté some onions and garlic in rice bran oil and add the bag contents, when ready. Cook on high heat so they brown quickly. Sprinkle with cheese and enjoy.
Option 2: Heat some butter and maple syrup to a light brown and add the bag contents. Toss on high heat to coat with the butter mixture and brown. Serve and enjoy.
The sprouts are already perfectly cooked, so you don't want to overcook them. 3-5 minutes is ideal.