The result? Pretty good. The strips are short (perfect for breakfast sandwiches) and well marbled (not too much fat). They cook up in about the same time as regular bacon. It is a bit saltier and chewier too. But the flavor is really good. I don't think I would cook with it (bacon dinner recipe examples here and here), but it is a good alternative for breakfast, especially since pork products aren't as well labeled as chicken and beef.
Alrighty, here is this week's meal plan...
chorizo skillet breakfast for dinner
caramelized scallops with corn on the cob and caprese
creamy shrimp bowties