Why Does My Bacon Shrivel Up?

The heat removes the fat and all that is left is a lot smaller than what you started with. There are weights or bacon presses you can get at cooking stores or as stowyk says, you can cook it in the oven. I use a broiler pan with a little water in the bottom to keep it from making a lot of smoke. I will cook a whole pound at a time and keep it in a baggie in the refrigerator.

cause the fat is being cooked out of it

Oh I think that is because you have heated the meat. Most meats when heated shrink a couple of millimiters right? also bacons are too fatty and the fat is liquefied thus the size is smaller

Some methods of processing bacon will use water during production which gets released during cooking..that's what gives that white ooze you see on the surface during cooking..it helps bulk the bacon so the pack is heavier..until it's cooked,that is... Dry cure processing will shrink less...

Because of the fat silly. The trick is to make several vertical cuts in the slice of bacon before you put it in the pan. It won't shrivel up as bad that way. Less fat in the pan too. It all comes down to fat and don't cook it on really hot burner. About medium is fine. Or in the microwave.

If you line up the bacon strips on two sheets or paper towel, cover it with another paper towel and cook it in the microwave, it won't shrink and most of the fat would be absorbed by the paper towel. Try this, you might like it, gtargirl. Good luck.

Some bacon does and some does not. I think it's due from the fat. If you make a cut into the ends that curl it will flatten out again. Just a small cut will allow it to lie flat again. I love Bacon!!!

Along with all those good answers about the fat coming out, did you know bacon needs to be tended a lot? If you want your bacon flat, as soon as you place it in the pan, flip it and keep flipping it until done. I learned that little secret on one of those cooking shows years ago.