I do that as well. I thaw mine overnight in the refrigerator. I assume you’re cooking it in some kind of skillet. Stovetop...induction? Maybe your center rings aren’t heating up? I’ve tried cooking bacon in lots of different ways. The best way for me to produce finished crispy bacon I desire is my 10 inch cast iron skillet, half a pound at a time, low heat, turned once. Best wishes on the bacon trail.