Ok, this may seem a little simplistic, but I want to learn how to fry up bacon right. Talking about strips of bacon here, not pork roast or lunchmeat. I've had it a few times where the fat just crumbles/melts in your mouth, but haven't been able to cook it that way myself.
I fry it in a skillet over medium heat, flipping it over 1 or 2 times during cooking. Seems like it goes from being chewy, to hard and brittle, with no in-between. What am I doing wrong?