On a whim, I picked up a package of turkey bacon at a really great price. Upon further inspection, I realized that the turkey meat was re-formed. I checked the label and it was the regular pork label. (Gee, hope there isn't any gluten!!!!)
I put a few slices into a frying pan, and a couple of minutes I realized that THIS JUST WON'T WORK and that the bacon was burning instead of frying. I always thought people bought this stuff because they were keeping kosher, but now realize that most folks probably buy it because they think it has a "healthier" level of fats. For this formed product, I think that meant no fat.
So, hey, I know how to rescue this sorry meal. I went into the fridge, grabbed a tub of pork fat carefully saved from the last batch of ribs. The bacon was OK, and at least it quit sticking to the pan.
This morning, I didn't horse around, and added the necessary pork fat right at the beginning. This step made a perfect non-curling strip of bacon-like breakfast-like product.
I ate it anyway.