Wife made some bacon this morning. It was from the Tenderquick/Brown Sugar batch. Cold smoked with Maple for 28 hours. She was grumbling about how it curled up and got a bit crispy on the edges. Thought I seen a few folks mention that they bake there bacon. Will this eliminate both the curling and crispy edges? If so, what temperature and time is needed? Safe to assume that the flavor is a bit different compared to frying it?