If you had it from a hotel breakfast buffet, then it was most likely was the precooked stuff heated up in a steam tray which is to good bacon what a can of cooked peas is to the fresh kind. Even many restaurants will just have a tub of thin bacon (profit margins!), burnt to a crisp, sitting off to the side and congealing. It's not hard to find the good stuff; many butcher shops will have meaty, thick cut - or if you're lucky, slab - bacon that they smoke themselves. I've got nothing against back bacon, but it's a shame to see so many people put off by inferior versions of something that can be so good.