I tried plastic, but fat and condensation seemed to cling to the strips and it ended up kinda... wet. I'd like to just do a pound at a time since it's so messy to cook. I just don't want soggy strips!

Sooo.. what do you do?

I usually cook mine in my microwave, drain and cool it really well, then simply stick it in a Zip-Loc bag and store it in the freezer. Then, I can take out a few strips, nuke it for a few seconds ,and its tastes like I just cooked it.
Of course, most of the time now, I buy the Oscar Meyer pre-cooked bacon. I did the math and it really isn't much more pricey than the kind you have to cook yourself. Tastes wonderful, too!

I usually wrap mine in a paper towel and then put it in a ziploc bag.

You really have to separate it after cooking. I put mine in a container, layer the bacon between paper towels. Another idea would be to separate the slices after cooking, put on a cookie sheet and freeze, then slide them into a ziploc after they're frozen and keep them stored like that.

Thanks guys...

I bake my nitrate free bacon in a single layer on a foil lined cookie sheet at 325 for about an hour, watching it carefully so it doesn't get too dark. After it's done, I drain it on paper towels. Once it's completely cool, I toss it into baggies and freeze them.

I cook mine the way I like it then place on paper towels until it cools. After that I put it in a big Ziploc bag, freeze it and take a few pieces out whenever I want. Nuke it for a few seconds and your done.

Sounds like maybe you didn't cook it long enough - e.g. crispy. If you like it less crispy I think you have to use paper towels and it may not freeze as well. We bake it up, drain it and just toss it in a ziploc bag. We don't even have to freeze it.

I'm clearly in the wrong thread. One of the things that makes my husband the happiest is to come into the house and smell bacon cooking. Even better if there are onions involved. I would NEVER cook it ahead of time and freeze it. It's probably fine but we'd miss the smell of fresh bacon cooking....The more often the merrier.

Kay

Well, I don't particularly enjoy the scent that lingers in the house for hours, but that's not really why I want to store it. It's just really messy to make bacon and I want to do a pound at a time so I only have to wash the griddle pieces once instead of 3 or 4 times.

I don't like my bacon super crispy, but it doesn't seem to like to be stored even with paper towels. No biggie -- I'll just eat the whole pound.

Left over bacon? What's that?

Brobin