GuD

I don't eat bacon. But if you're cooking it in oil... you're doing it wrong. If you don't want too much fat just get the ones that have more meat than white streaks, obviously.

I make the bacon platters at work. They're basically cookie trays but with bacon that we throw in the oven. There's a proper term for them that I'm blanking on but we've got these metal grids that are the same size as the trays. Putting the bacon on those grids before putting them on the trays and in the ovens helps keep it from cooking in it's own fat too much and getting too greasy. Plus, the drippings all go down to the tray and you can save that for whatever.