The Secret to Great Bacon Is a Cold Pan

And all these decades I thought the secret was the hog, the cure, the smoke, and the cut. St. Loius cut is preferred, nice and thick. And don't over cook it, sucking the lovely fatty juices out as you crush it between your teeth is an exquisite experience. Shoot of cured and smoked right the cooking is optional.

and medium temperature too high and it burns & shrinks

Second secret to great bacon...make sure the bacon is close to room temperature. The colder the bacon, the more curling will occur given that the fat will still be really cold compared to the meat. It also has a tendency not to get the fat to properly "burn out". I agree with the author, it's better to bake bacon than to fry it. Much tastier and the grease drains down into the bottom of the pan, thus ensuring the bacon isn't frying in the grease.