Luv the stuff. I never eat it at home, though.
Anyway, a pound of bacon is really excelent on the trail. The downside is the smell and greasy hands. I carry it raw, packed in extra salt. I have been out with it a couple weeks with no spoilage. A couple strips added to rice, macaroni, potatoes or other "starch" food will really spice a meal it up.
Precooking is OK. But this will often try out any fats/oils. Dehydrating is good but will make a mess in the dehydrator. There are way too many fats in most bacon to dehydrate well.
Generally I use two or three strips per supper, often added to a rice side or soup/stew. This should be packaged at home in small "snack" sized zip-locks with a little salt. Otherwise, it makes a mess with all the fats. I use it the same as salt pork. This is fairly traditional, since salt pork has been used on longer expeditions/wooden ships for a few hundred years. Very high in calories and keeps very well. The problem with modern pork is that adding salts will semi-dehydrate the meat, driving off excess water into solution with the salt. You can safely pour off the water brine after a couple days without effecting storage. Keeping the water in the meat is more a commercial way to get you to pay more for the meat, typical of most stores.
Due to the possible tape worms, it should always be cooked fairly well done. Preserving with salt will NOT kill eggs/cycts in the meat. It should be cooked to 160-170F for about 15 seconds to kill the worm. In most western countries, there is virtually no problem with pork, but I really don't want worms.