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Cooking bacon at high temperatures causes the fat and muscle to contract at more divergent rates, yielding crinkly bacon. Plus, bacon has plently of fat, none has to be added! So, for large batches, I usually just place a large wire wrack of bacon in the oven over a pan to catch the drippings. 425 F for 20 minutes, plus/minus 2-3 minutes depending on the cut ...


When making bacon for a group, I generally just take about half the slab, drop it into a pan, and separate it with a fork while the pan heats up. If you had a big enough pan and don't mind crowding, you can use the entire slab at once, but I find half at a time simpler. Maybe grab two pans?


It really depends on how you're planning on using the bacon: If you're going to be crumbling it anyway, you can cut it across the strips, and drop it into a pan and slowly render it, then turn up the heat to let it crisp. You might also need to drain the grease part way through. If you're willing to take a loss in flavor ... you can separate it into ...


If you mean to cook it together as it comes out of the package rather than by separating each piece, then I would say no you don't want to do this. The pieces will get glued together, and the finished product will be more like salt pork rather than bacon that you are accustomed.

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