Camp Bacon

I've eaten many a pound of bacon in my 30 years, but no bacon has ever matched camp bacon. Even the finest peppered side of the most prized hog from the Black Forest can't match the succulence of bacon prepared in a Casey Lake skillet.

Now, I can't divine *exactly* why this is the case, but I think there are a multitude of factors that combine to make for the perfect gourmet bacon experience. These factors, in no particular order, are:
1.) A hot sauna the night before said bacon is prepared,
2.) A good sleep in the Fresh Air,
3.) The wind in the pines,
4.) Frying bacon in a skillet, allowing the grease to add to the flavor
5.) Good company

Occasionally, in places other than Casey Lake, two or sometimes three of these factors will combine to make for some fine bacon, but in no place do they all so consistently come together to produce the consummate dining experience that is Camp Bacon.

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