Another vote for tender and juicy and no fat on my rashers thanks. I will just use the big oval of meat from four for a BLT and give the fatty end bits to the dogs.
What exactly is a “rasher”? Is it a piece of bacon, or just a portion?
And, how would you like your hooker prepared, sir?
Parboiled or deep fried?
No, no. Raw, please.
“Real” bacon or turkey bacon, I don’t care. My only requirement is that I can pick it up by one end and it doesn’t bend or that, when I bite into it, it doesn’t “shatter.” beyond that, my only preference is cooked by somebody else.
Peace - DESK
Wrapped around a thick fillet of prime beef! 
Limp, on a bun and wrapped around a hot dog, hold the hooker.
Bacon absolutely cannot be floppy. It’s got to be crisp enough to snap if I bend it, or I can’t eat it.
A rasher is a single slice of bacon. Here are some Aussie examples.
The supreme bacon experience is when the fat is just crispy and stiff enough that it tangibly bursts into greasy goodness with just the slightest pressure from tongue or teeth. In my experience this is only possible when there is at least some warmth left in the meat. Too cold, and the fats congeal too much for the necessary environmental variables.
No chewyness or stringyness. Just salty, greasy, crispy heaven.
I was watching Band of Brothers on DVD and in one episode it was cold and wintery and one of the guys said he was going to go get some bacon sandwiches. I thought, “mmm, bacon sandwiches sound awesome.”
But I have no idea what a WW II era bacon sandwich is. Any ideas?