Hi there, Bill. That sure does sound like no fun! While that hasn't happened in our experience, we have heard from other baker's who ended up in a similar situation when they baked the bacon at a higher temperature than we'd recommend or didn't use parchment underneath. Starting out at a lower temperature helps to minimize sizzling and popping, while the parchment paper helps to absorb some of the grease. It can also be helpful to loosely cover the bacon with foil halfway through to minimize the amount of spatter, as towards the end is when it happens most. We hope you find these tips helpful if you decide to try baking bacon again sometime! Kindly, Morgan@KAF

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