SC - salty bacon

[StellrChef at aol.com]

If your washing it off before and afterward, I'd suggest prepping it ahead of time, do your rinsing and then add your own spice mixture to the cooked portions (allowing it to "marinate" until you're ready to use it).  Are you using the unrefrigerated type for lack of refrigeration where you're catering?

I'd just prep the refrigerated kind before hand and elimate the rinsing steps