On 7/30/2019 2:25 AM, dsi1 wrote:

>>
>> The oven is easier, the bacon stays flat, but the texture is just not
>> the same. I'll stick to the fry pan.
>
> Dredge the bacon in flour, fry in a good amount of oil till brown. Do not overcook. The bacon will be crispy without frying it all to hell. It's done in about half the time.
>

Never heard of that for bacon. May try it one day. My mother used to
do that for scrapple. I wonder if it would work with Spam.