Besides people cooking my hams (that have already been cooked) and complaining that they are too dry, I've also heard that my bacon "cooked down into very small pieces (smaller than other offerings)."
Please don't overcook the bacon.
As noted by mamster, "It’s hard to get it at all crispy without, as Heath warned, overcooking it, but if you like a thick, chewy bacon, this one has superb flavor."
At 160F the bacon is done. It should have glistening fat sticking to it. Please eat it then! If you cook the bacon too much, that fat renders out, leaving just a small amount of overcooked meat.
When I cook it, I stop when it looks like in the photo above.
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