Mmmmm...bacon!

I'm a Homer Simpson when it comes to my bacon.  You can have it when you pry it out of my cold, dead hands.

I precook my bacon at home to about 80% done, then mash it between paper towels to soak up as much grease as possible.  Then I transfer one meals worth onto a new paper towel, wrap it up in the paper towel, and then vacuum seal it.  These packages start the trip frozen and I just open one anytime the menu calls for it.

My bacon stays fresh for 10 days at least (as long as my trip lasts) no matter what the weather.  I do keep it in the soft-sided cooler to keep it cold as long as possible, but even before I started bringing a cooler, I had no problems with spoilage.

When I pull it out to use it, I just heat it up in the frying pan after the rest of breakfast has been cooked.  Warm it gently or you'll burn it.  I usually end up with a teaspoon or two of grease at most to dispose of.  You'll also have a greasy paper towel to burn but as long as there's no fire ban, that's not a problem.

Mmmmmm...bacon!