firm, not crunchy, but not floppy either.
Well, I’m not really saying you should take my advice even if I had a different name. It’s an odd way to prefer bacon, but it’s what I’m shooting for when I make it.
Gristlepicker? :o
Heheheeh, somehow that sounds even worse. 
depends on the cut the cure and cooking method
in other words could be barely heated to carcino-crisp
Mostly the second option but sometimes I like to change it up. Or it’ll depend on how I’ll use it, the first option is good when I’m using bacon as a topping.
Having been introduced to bacon in Boy Scouts, I go used to bacon burned to a crisp, and frequently carbonized.
If the bacon is at all “fatty” or even bendable, it feels “raw” to me.
The only time I don’t cook bacon crispy is for seasoning beans.
I’ll put 5 cut up slices in my pot. Cook for a few minutes to get slightly brown and release the fat. Add beans or peas & cover with water. Add garlic powder, Salt & pepper. Bring to boil, cover pot and then simmer for at least an hour.
Best seasoned beans or peas you can eat. 
We usually use frozen baby limas, butter beans or purple hull peas.
Nope! I always want my bacon crispy, especially in a sandwich. Nothing worse than taking a bite of sandwich and have a blubbery piece of bacon stretch out. :eek:
I’m surprised at the popularity of crispy bacon. I don’t find it appealing at all and would rather do without.
In any case, it would be sausage, any kind, over bacon every time.
Corned beef hash, too.
Only though Oven Cooking can Perfect Bacon be achieved.