we had a local Amish family that did dry cured bacon.
it was fabulous. slightly thicker than commercial stuff l - less fat wide streaks, aka ‘better bellies’ - and incredible taste.
I would buy 1 or 2 pounds (not ‘packaged’ in any way…) and use a Z-fold scheme with aluminum foil to freeze individual strips. allowed ‘extracting’ 1 to x’ strips, as needed / on demand.
(sigh) he retired, for whatever reason the dry aged (salt/sugar/hung/dried/no chemical cure…) method ceased/evaporated when his inventory exhausted.
bought “dry cured bacon” from a couple on-line sources - which turned out to be basically “pork jerky” - totally unsuited to pan fry breakfast . . .
if one can avoid having the bacon strips tear apart at the 90% fat joints . . .
the Z-fold aluminum foil wrap would work quite well.
we are a two geezer household - keeping a pound of Oscar Meyer (et/al) bacon in the fridge has resulted in green stuff. we just can’t/don’t eat it ‘all that quick’ - so now I open the pack, split it into two chunks. one chunk goes in the freezer, the other in the fridge.
btw, in my experience, more-or-less, commercial bacon has 16 slices per pound…
so I pry off eight slices for the freezer.
and yes, a gallon ‘freezer’ grade slider zip lock bag for both ‘halves’
I’m just cooking for myself, so I’m not gonna cook a whole packet of bacon at once. I use what I need, and wrap it in the same package it comes with and into a freezer bag.
