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Bacon is teh awesome. I think most cooks love bacon. How much do cooks love bacon? Check out this thread on eGullet in praise of bacon:
Bacon Aphorisms
Anyway, bacon didn't USED to shrivel up the way it all seems to now. The reason that bacon shrivels up like that now is because industrial grade bacon is made by injecting it with nitrate salts in a water solution. By doing this, bacon can be made in a matter of hours, instead of the painstaking, days long process by which real bacon is supposed to be made. The other "advantage" of wet-cured bacon is that the bacon increases in mass, so it is more profitable. The result for the consumer is less than optimal.
If you go and get artisanal dry cured bacon, you'll be in for a treat. Bacon that keeps its shape when rendered, and much more satisfying, full bacon flavour. Do yourself a favour, eat some BACON!
[edit]
Please disregard my dead invocation. Explanation here.
Marijuana.
http://www.baconsalt.com/
you have to cook it away from the flames, or else the fat dripping out of it will catch fire and carbonize the yummy strips of pig.
Also delicious, is to put bacon on the warming rack of a gas grill, over some other sort of meat that is actually on the grill.
uuuuugggggggghhhhhh
=]