any bacon experts?

[thirdeye]

I'm trying to be a smart ass here. I consider myself a bacon expert. I have cooked and eaten and cooked with many pounds of it in the last 30 or 40 years.

Most of it Petit Jean brand. If you've never had Petit Jean, besides it tasting so good, the grease solidifies at a much lower temperature because it doesn't have a bunch of water injected in to it.

Wright brand bacon is really good, and affordable, but the grease is just not the same.

Maybe they dry cure it and smoke it to a hair higher temp? My bacon doesn't splatter as much as some does.