At the risk of prolonging LatintopXXX's misery:
Difficult to get bacon that'll crisp up these days - with the amount of water they inject into it you almost end up effectively boiling it in a sea of liquid that resembles spunk.
I've tried the dry cure stuff but even that can end up soggy and limp.
I get some success with Ayrshire bacon fried in a wok at very high temperature.