How do I cook large quantities of sliced bacon?
It really depends on how you're planning on using the bacon:


If you're going to be crumbling it anyway, you can cut it across the strips, and drop it into a pan and slowly render it, then turn up the heat to let it crisp.  You might also need to drain the grease part way through.
If you're willing to take a loss in flavor ... you can separate it into slices and simmer it.  It won't crisp up, but you can par-cook it, and then finish it using some other method.  
If you have the time &amp; equipment to sous-vide it as moscafj mentioned, I suspect you'd get a similar effect as simmering, but wouldn't lose as much flavor.  I'd also recommend splitting it up some to increase the surface-to-mass ratio as much as possible while still fitting in the bag, to decrease the cooking time.
If you want strips, the easiest bulk method is cooking it in the oven.  If you have multiple sheet pans and cooling racks (or use a broiler pan), you can cook a whole pound of bacon at once.  It can take an hour if you're cooking it slowly, but it's mostly unattended.  (although using a broiler pan requires flipping them over a few times).


If you do go with the simmer method, save the water for some other meal later (eg, beans &amp; rice).