I guess I'm old-school, but I've always stuck with Oscar Mayer.
Also I don't fry my bacon, I actually bake it. Baking as opposed to frying makes it easier to cook all the way through without burning, is less greasy, and tastes better overall. And... if placed on aluminum foil - cleanup is as simple as wadding up the foil and throwing it in the garbage after it has cooled.
400 degrees (f), with the strips of bacon lying side-by-side on aluminum foil on the bottom of a cookie sheet. Put the bacon in the oven as soon as you turn the oven on, as you want the bacon to gradually cook along with the oven temperature as it is rising, which helps prevent bacon from burning. Bake for 15-20 minutes, but checking on the doneness after 10 minutes for preferred taste and crispiness.
Been doing it this way for years, with much better results and taste versus frying. And no grease splatter or mess to clean after.
