Step 7: Prep Middle Layer
This layer will be your "meat" strip in the center of the bacon. I've chosen to flavor it with maple syrup and flamed/reduced calvados, for a nice apple-maple flavor to complement the bacon.
Place 1 cup Calvados (or high-proof booze of your choice) in a small pot, and heat until the liquid starts to shimmer. Carefully stick a long match or burning skewer (or similar fire source that keeps your fingers out of the way) over the just-evaporating booze, and set it on fire. Enjoy the flames for a few minutes, keep a wary eye on any nearby combustibles, and maybe roast a few mini-marshmallows over the blaze. When the flames die down, continue heating the Calvados until it's reduced to about 1/8 cup (2 Tablespoons).
Combine 1/3 cup of the Bacon/half-and-half mixture and 2 Tablespoons flamed & reduced Calvados, then sprinkle 1 1/3 packets of gelatin over the top and allow to bloom for about 5 minutes.
Whisk in 2/3 cup hot water, and stir until all gelatin has dissolved. Add red food coloring until the mix reaches your preferred bacon meat color. (I would have preferred a darker red, but ran out of food coloring.)
Wait until the mixture cools to lukewarm, then pour on top of flipped bottom layer in the pan, making sure to fill all the crevices, and return to the fridge to coagulate.