My mom likes bacon crispy (and dry enough to choke on). I like bacon to be chewy.
I have noticed some techniques that will make bacon chewy or crispy but it sometimes seems like luck. Making it crispy is easy. I just cook it in a well drained pan for too long. Chewy is more elusive and it seems like a fine line between raw and floppy to dry and the chewiness is lost.
Is it just the temperature it is cooked to or is there some other magic that can ensure chewy bacon?