PRO TIP #1: Save the fat! Pour it off into a small dish or jar and break it out next time you need to fry up some eggs, sauté onions for a soup or stew, roast some broccoli, etc., etc...
PRO TIP #2: The crispier you make your bacon, the saltier it gets! The lean meat holds more salt than the fat, so if you render out more fat you are left with proportionally more salt. We think our bacon is perfectly seasoned when “just done” – in other words, still a little floppy. :)
