Ever had bacon cooked with maple syrup? Either kill a fresh pig and slice some of that fatback real thick or go to the grocery store and buy the thickest bacon that you can find.
Place the bacon in the freezer and get it nice and hard. Once hard (firm), slice the bacon up with a heavy knife into pieces 1" or so long. Set cooktop at a low temperature (3 on a scale of 1-10) and add plenty of Tones black pepper.
As this SLOWLY cooks, you will start being able to seperate the pieces of bacon in order for them to cook completely. No mess, no grease pops all over the kitchen, just slow cooking bacon in the frying pan. After about 20 - 30 minutes or so of SLOW cooking this bacon, drain the grease (save this in a separate container in the refrigerator - nothing better than fresh lard!) and add 1/4 cup of pure maple syrup. Continue cooking slowly until bacon starts to get to the crisp level that you like it.
Personally, mine is ready before it gets too crispy. However, after mine is ready, I need to cook, cook, cook until it is just burnt and crispy for the wife.
When at the desired level of crisp, drain grease, spread on plate covered with paper towels, and let it finish draining/drying. The bacon will be "sticky" because of the maple syrup and that's a very good thing.
If you like bacon, you are going to have a problem of saving any of this for anything else. You can make a meal off of this! By the way, any of you priced maple syrup lately? $17.83 per quart at Sams Club a couple of weeks ago....
Works great in all food that you cook. Bacon is a welcome addition to most anything that goes on in the kitchen. Save some and we'll make some grilled cheese sandwiches soon.