Some like their bacon raw, floppy, and chewy, while others like it charred and charcoal-colored.
Preparing bacon may determine how much you cook. If producing less than a pound and want crispy, juicy, tender strips, cook in water.
This reliable method works for all bacon thicknesses. The only drawback is that you must use your largest skillet unless you want to dirty more.
Rubbery bacon is caused by leaner sections smoking before all the fat is extracted.
Water prevents this. After the water evaporates, fry the bacon to your liking.
Most manufacturers don't package bacon in resealable containers, so you may need to decide
whether to make the whole pound and reheat the leftovers later in the week or store the uncooked bacon for later.