Since I live alone, I got tired of opening up a package of bacon, and having it go bad before I could eat it all. I like thick-cut bacon, and cook a whole package of it in the oven. I line two cookie sheets with foil. Lay the bacon out side-by-side. Set the oven for 325 degrees, and the timer for 25 minutes. Put the cookie sheets on two separate racks in the oven. When the 25 minutes is up, I rotate the cookie sheets on the racks, and set the timer for another 10 minutes. When it’s done, I take the sheets out of the oven, and let them cool. I then stack the bacon strips on top of layers of paper towels, put the stack in a plastic container, and stick it in the fridge. When I want bacon for breakfast, I take a couple of slices out of the container, throw them into a frying pan with some sausages, and the bacon cooks up nice and crisp. The bacon stays well in the plastic container for as long as it needs to be stored. Most times, clean-up requires nothing more than throwing the foil away. If bacon grease does get on the cookie sheets, I just throw them in my dishwasher, and let that do the cleaning.
We were using that oven technique before, too. We bought a couple of small wire racks to sit inside the foil-lined cookie sheet. That got the bacon off the foil for even browning on all sides. I’m amazed how the air fryer can cook the bacon in only 8 - 10 minutes whereas it takes 20 - 30 minutes in the oven.
I put the thick slice bacon on a cookie sheet, and freeze it. Multiple layers separated by waxed paper. Then put the frozen strips in a gallon storage bag in the freezer. Take it out as necessary.
I buy good thick cut bacon and then divide it up into me-serving sized portions, cut them in half, wrap the two halves in freezer paper, slide them into quart sized freezer bags, and freeze. They don’t take up much space and one will thaw enough in a few minutes to separate and cook. The half sizes work better in my frying pan. It will last in the freezer for months, but I usually go through it quick!