I started curing bacon at home the past couple of years since hubby went Keto and we buy pork belly on a regular basis... Also during covid when meat supply was disrupted and we started buying in bulk at restaurant supply store -- you are a lot more likely to experiment or at least use in different ways when you are buying 10 pounds or so at a time! Not perfected yet but is pretty darn good. We need a better slicing option than just a sharp knife.
When husband eats bacon it isn't just a couple of slices and I have started baking it -- so much easier for large quantities. Preheat oven to 400. Line a big sheet pan (with sides) with parchment paper, lay out bacon and cook for about 20 minutes depending on thickness and your desired amount of crispness. I don't turn it over but I will typically drain the fat at about 10-15 minutes.