I "baconized" my beer today. 2 weeks in the primary was a little longer than I had planned but I got busy. I think it will work out ok since I know that the grease is less likely to mess with the yeasties since they've had a little extra time. I baked the bacon and blotted it on a paper towel as suggested above. I went with a full pound of hardwood smoked, sugar cured bacon. Now I just wait...planning on letting that sit for a week.