My butcher makes his own bacon. Far better than the watery store bought stuff. It needs nothing except carefull cooking for the perfect slice. I alternate with normal, thick, and very think sliced. On the occasions when I get it sliced 3/16" thick, it goes in the oven on a cookie shoot and foil at 310F. Otherwise, I just fry it. Often I cook it side by in the saute pan with burgers, salmon, trout, etc. I will tell you that salmon or trout cooked in the same pan with bacon is pretty damn good.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406