In a large heavy bottomed stock pot, place the bacon in the bottom of the pot not over laying while it is still cold. Pour enough water over the bacon to cover it, turn the heat on to medium heat. As the water reduces the bacon fat will render out and once the water evaporates, the bacon will fry in the rendered fat.
Once fully cooked, deglaze the pot with apple cider vinegar and immediately remove the bacon onto a tray lined with a rack to collect the excess fat.
Once cooled, chop the bacon into bits and set aside.