It does splatter a lot, at least for me. And regularly sets off smoke alarms. I use portable fans and open windows when I make it.

And I clean my oven a couple times a month because I'm a messy cook.

I put the bacon on a quarter sheet pan I got from a restaurant supply store. Uncovered. It's edges are tall enough the grease doesn't spill out of it. Line the pan with parchment paper so it doesn't stick.

Put in a cold oven. Then set to 375F. Bacon grease burns and smokes like hell at 400f.

In my oven, at 20 minutes I pull the pans, drain the grease into my bacon grease can (it's liquid gold) and flip all the bacon over.

Put back into the oven for maybe 5 minutes checking constantly. It can go from still kind of raw looking to burnt in under a minute, so keep an eye on it.

My oven is old and crappy and not convection. So it's kind of a trial and error thing to get the timing down. The thickness of the bacon also increases the cooking time, the thicker it is.

But starting the bacon straight from the fridge into a cold (not pre-heated) oven is what gives me the best results. And watching it like a hawk the last few minutes.

Hope this helps.

It does splatter a lot, at least for me. And regularly sets off smoke alarms. I use portable fans and open windows when I make it.

And I clean my oven a couple times a month because I'm a messy cook.

I put the bacon on a quarter sheet pan I got from a restaurant supply store. Uncovered. It's edges are tall enough the grease doesn't spill out of it. Line the pan with parchment paper so it doesn't stick.

Put in a cold oven. Then set to 375F. Bacon grease burns and smokes like hell at 400f.

In my oven, at 20 minutes I pull the pans, drain the grease into my bacon grease can (it's liquid gold) and flip all the bacon over.

Put back into the oven for maybe 5 minutes checking constantly. It can go from still kind if raw looking to burnt in under a minute, so keep an eye on it.

My oven is old and crappy and not convection. So it's kind of a trial and error thing to get the timing down. The thickness of the bacon also increases the cooking time, the thicker it is.

But starting the bacon straight from the fridge into a cold (not pre-heated) oven is what gives me the best results. And watching it like a hawk the last few minutes.

Hope this helps.