Well. Maybe I'm frying up a pound of bacon for me. To eat for the rest of the month. Anyway. I have to fry the whole thing up because it is Iowa bacon. No nitrates or preservatives. If I leave it in the fridge for too long it molds. Did you know meat can mold? REAL meat can mold.
I know. That's mind-blowing.
The other mind-blowing thing is this:
I'm on the last batch. And I'm not so much frying the bacon as I am deep fat frying the bacon. This deserves to be in some fair somewhere in Texas. Deep Fat Fried Bacon. Really. What could be healthier than that?