I probably already know the answer but:

This morning I cooked up about a pound and a half of thick bacon from the
meat market on a large flat 2 burner griddle. The first batch was put on
the griddle when barely warm.

The first few slices after being cooked were long and straight. The second
batch ended up quite curled in a semicircle and certainly not as straight
as the first batch.

I wonder how much the heat of the griddle and the fat vs. meat ratio has to
do with it.

Comments,

Dimitri