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You should be frying the bacon. Any other method is inferior. You can save the grease and use if for other cooking, adding cholesterol into foods nature never intended!
Start bacon in a cold skillet on medium heat. {Place individual strips into the pan and then watch it like a hawk. Don't wander out of the kitchen. Only do a few slices at a time. It starts clumping and sticking to itself if you overcrowd the pan. Cook it until it looks almost done. If you wait until it looks done, it will be burnt. Move cooked strips onto a paper towel to drain.
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