Preheat the oven to 350°.

Line two jelly roll pans with aluminum foil. Place a wire cooling rack in each jelly roll pan. This will allow the bacon fat to drain. Spray the cooling racks liberally with Pam.

Throw the brown sugar, salt, and cayenne in a wide shallow bowl (I use a pie pan). Mix them up well with a spoon or your fingers.

For the bacon, I like Burgers’ Smokehouse Bacon Steaks (our Dierberg's carries it; get two 12 oz packages). They come in at about 7 slices per package. Or get your butcher to cut you up 1/4" thick slices. Lay the bacon slices out on a large cutting board and spray them liberally with Pam, flip the slices over and spray some more. This is the adhesive for the seasoning.

One slice at a time, take a strip and lay it in the seasoning. Use your fingers to scoop up some seasoning and press it onto both sides of the bacon strip. Pick the strip up and shake off any excess. Place the strip on the cooling rack in the jelly roll pan. Repeat for the remaining slices or until you run out of room on the pans. Sprinkle any leftover seasoning over the bacon.

Bake at 350̊ for about 45 minutes. The bacon should be just getting dark on the edges; don’t over cook it. If in doubt, just cut off an end and give it a try. The bacon will still be flimsy; it will stiffen up as it cools. Take the pans out of the oven and let the bacon cool on the pans for about 10 minutes so they just start to stiffen up and are cooler to handle. Move the bacon to a large waxed paper lined plate to cool the rest of the way. If you let them cool too long on the rack, the strips will glue themselves to the rack, not good. It will take another half hour or more to cool. You can speed things up by placing the plate in the refrigerator.

Artfully arrange your strips on a serving platter or display them vertically in a glass - a bacon bouquet, if you will. Serve at room temperature.