I had not bought bacon in at least two years but I needed 2 tablespoons of bacon fat to make my great-grandmother's cornbread, which I was in the mood to do, so I bought a pound of bacon, laid it out in a big flat pan, and baked it at 350* specifically to render the fat. I barely got the 2 tablespoons. I remember Grandma having a can of bacon fat on her stove that was always full---the stuff must have poured out of bacon then. I wonder if that's why bacon has so little flavor any more. Thoughts?