If you are just piling your bacon into a pan with the fire on high, you’re doing everything wrong. If people do cook it wrong they’re making two main mistakes. In case you have your fire set on high you’re going to get burnt and soggy bacon. If you put too much of it in the pan, then you’ll have bacon overlapping with just some of the bacon touching the pan.
In the case that there’s too little bacon in the pan, not enough fat will be left into the pan, which necessarily will scorch and burn it. This way you end up getting a couple of soggy, fatty, burnt pieces of meat.
Let us start off doing this correctly from the start. First you want the stove set on low. Don’t be in a rush to get the bacon in and out of the pan. You need to keep it in the pan for about twenty minutes. The next issue is to pick a pan size so the quantity of bacon you’re cooking covers the surface of the pan without overlapping. A lot of people feel that you shouldn’t flip it until you are ten minutes into cooking it. That’s a huge mistake. By always turning over the strips, you’re seeing that it isn’t burning on the other side. The puddle that the meat is cooking in, is the magic and crucial element in keeping it thoroughly cooked and really yummy! Eventually it will begin to let off these tiny white bubbles of fat. At this time you will know that it’s time to remove the bacon from the heat.
Now you are ready to remove every piece of bacon from the pan, and place them or a double folded piece of paper towel. Pat it dry with a different piece of paper towel, being very careful, since the bacon will be quite hot.
So there you have it. Keep the stove on a low heat, do not cram too much bacon in the pan, turn it frequently, and remove the bacon when the tiny white bubbles begin to appear.