I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off.
What I've tried so far:
In the end, it may just not be possible to retain more fat. I just hate having so much bacon fat left over, and I cook enough that It would make no sense to save it all.
I'm not sure this is really a sensible answer… but it's one way…
Should take about 15 - 30s.
That way it will come out even fattier than it went in. Any fat that comes off will be added to the next batch, though probably at an overall loss to the fryer, so you'll have to periodically top back with oil.