The ultimate guide to seasoning bacon

I believe bacon is best made best made: 1) on a sheet pan in the oven 2) using thick-cut varieties 3) as well-done as possible, and 4) with seasonings and flavor additions to gussy up the taste. While many people use bacon to flavor other foods, many home cooks haven't discovered the culinary possibilities that come with treating bacon any other cut of meat and seasoning it before or after cooking.  

As the MTA would say, though, "You do you!" I'm just here to provide some ideas, but you're the one eating the food and it's your kitchen, so tweak it to your tastes and as you see fit. If adding syrups, sugars, seasonings, or spices to your bacon isn't on the docket, that's all good! If you like the idea of adding extra flavorings to your bacon but don't want to turn the oven on, cool! If you're into chewy, not-well-done bacon, no biggie! Do whatever you like and as you please; at the end of the day, you're eating it. Use whatever might work for your tastes and discard the rest.