2 strips would be my guess.
Restaurants tend to serve two strips with their meals.
People tend to want at least 4 strips. Many will find that sufficient with the rest of breakfast to quell the desire.
Some prefer more bacon, and aren’t happy until they eat a whole pig.
Agree that it’s hard to have too much bacon.
Item of interest. Do you guys know how much of the raw bacon is thrown away before before it makes it to the table?
I once did an experiment to determine this. We had a 12 ounce package of bacon, which I weighed just before it was fried, and by golly it came out to exactly 12 ounces. Then, I weighed it again after frying. The fried, ready to eat weight was only 3.1 ounces. So, almost exactly 75% of the original bacon was basically thrown away after frying. Not very efficient - makes the price per piece of the fried bacon rather expensive.
I’ve cooked up an entire pound of bacon, eaten the whole thing, and still felt hungry for more bacon afterward.
Jim Gaffigan on bacon.
When I make myself a BLT, I will use three to four slices. I have to admit that bacon as a breakfast side meat is not my thing. I usually order two eggs over light with corned beef hash and whole wheat toast.
Bacon by itself as a menu item is not what I like.
That’s the situation at the canteen in the building where I work. If you order two sides of bacon, however, the guy behind the counter gives you five strips, not six. It’s not an occasional mistake; he always does this.
Oh, well, I feel like six would be a bit too much anyway.
You’re doing it wrong.
‘First you make a roux…’
Indeed. Save that fat!
Thank you for this! Great timing, as I was just thinking of posting to ask the same question.
And…don’t throw out the fat/oil/grease. Instead, add it to other food, over time. Boiling up some rice? Toss in some bacon fat! Making quesadillas? Bacon fat! It’s still yummy!
It depends on how much food you want to wrap it around.
I oppose the use of the word “rasher”:dubious: - thank-you for no one using it so far.
1.5 strips for me. We take three strips and cut them in half because they fit in the pan better that way and each take three halves. I’d love more but it’s enough.
I don’t have bacon that often but when I do I go ahead and cook 8 slices on a cookie sheet under the broiler (on low). Because there’s nothing worse than not cooking enough bacon and having to start another batch.
Uh, did you not read the thread? Including the OP?
A person has to have goals in life…
Sort of related: when I was a kid (I was maybe 10 years old), my family went on vacation. We stopped in a diner for breakfast. My brother (who was a few years older than me) and I ordered their “Big Breakfast”. Most diners have something like this. It’s some of everything. Eggs, Pancakes, Hash Browns and of course Bacon and sausage. And this was a long time ago, you didn’t just get two of each like Dennys does. It was a full order of each. My brother and I inhaled all our food before the rest of my family made a dent. We were still hungry and asked if we can get more. Instead of yelling (as we expected), my Dad thought it was hilarious and let us so we ordered a second full big breakfast each. And finished that too.
Even years later my Dad would still bring it up and laugh. He called it “That $50 breakfast”.
I remember when I was about 9 or 10 years old my grandfather did the same thing for me. Only instead of breakfast, it was a steak dinner.
Everyone at my table watched in amazement as I manage to cram every last bite into my little belly. (I was a skinny kid)
Heh. Reminds me of a story my mother related to me about when my father was young. He and one of his brothers- both hard-working, poor, thin-as-rails farmers- went into a restaurant that advertised an all-you-can-eat special. So they ordered one each and ate. And ate, and ate and ate. When they were finally done, the restaurant owner told them never to come back. 
One thing not mentioned, there is a huge variation in what constitutes a strip of Bacon. One example I can recall was at an overseas AAFES establishment, purportedly as part of a hamburger.
Thin, limpy and approximately the size of a band-aid. Sick joke. At the other end of the spectrum I recall more fondly a 4-calendar cafe in South Dakota, there were 3 or 4 huge, thick smoky strips that were longer than the platter and had a good bit of overhang. It was AWESOME. I remember the eggs had almost flourescent yellow yolks, maybe it was sunflower country or something.
That escaped my normally razor-sharp, sometimes feared, eagle-precision viewing.
I’ll have to really hold it against Johnny L.A., then. A bit of a cross to bear, but life goes on, I guess.
Sometimes there’s packages of bacon that look like almost all fat and you wonder - ok, who in their right mind would buy that?