With all the drooling (mine included) over bacon in its many glorious manifestations, I have not yet read one person who dredges it in flour before frying it. I read about it somewhere as a child, and tried it as a grown up. It minimized shrinkage, and takes on a delightful 'crust' on top of the bacon crunch. I guess because it holds more of the 'grease' but...!!! Cardiologists aside, something you might want to try when feeling that bacon fever attack. Besides, in a survival situation, you won't want to miss that fat or throw it away (although I usually use mine to make biscuits).
Anyway, something different to try, and lots easier than deep-frying it.
