I’ve been handling bacon this way for a long time now. I know this is not ecologically sound, but I make an accordion fan of aluminum foil and place in into an aluminum lined pan. I place the bacon on top of the fan strips allowing the fat to drip off. For holiday brunch’s when I’m doing three pans of the stuff, I take the bacon off and take the pans outside to freeze, (I’m in the north). After everyones gone the grease has gelled and all I have to do is crunch everything up and throw it away. Best bacon cooking method ever. My kitchen is splatter free and clean up is a breeze. I’ve also precooked the bacon this way the night before till they’re just about done and then finished them off in the oven the next day.

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