I keep a shaker, with large holes, filled with flour beside my stove. When I'm frying bacon, I sift some on the bacon in the pan. The bacon does not swivel up or spatter as much when frying. The bacon goes farther because it lies flat. It's much neater too when making bacon, lettuce and tomato sandwiches. I also sprinkle some on squash and okra when I'm frying it because I like the crispness it gives.
To prevent bacon grease from spattering - use your oven. Simply lay bacon slices in a jellyroll type pan or cookie sheet (you needs sides to collect the grease) and bake at 350 degrees for 12-15 minutes. You can turn it over halfway through, but I have found it not really necessary. Crispy bacon, no mess.
Robin is absolutely right. And for the rest of the grease that will shamelessly throw itself at you, you hold your potlid in front of you like a sheild. Poking the bacon occassionally with a meat fork can sometimes show it who's boss. But if you're new - don't push your luck.
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