The simple answer is that you are cooking the bacon too hot. When I cook bacon, I like to cook at low to medium heat, so it may take longer to cook but won't get burnt to a crisp. I prefer my bacon right before it gets crispy, so it's still tender and juicy.
This from Cindy Capps Lepp: Lay a layer of foil over the bacon; this will keep grease from spitting all over the oven. Remove the foil for the last few minutes of cooking for "final crisping." Cleanup is a snap.
Using Heat That's Too High
Bacon cooks best low and slow. Whether on the stove or in the oven, don't cook it at a temperature that's too high or you risk uneven cooking, or worse, burned bacon.
Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets. Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes.
Once you place the bacon in the oven, heat it to 400 degrees F and bake the bacon to your desired crispness. It should be done in about 20 minutes (note that this time is slightly longer than other recipes, because the bacon will be in the oven while the oven pre-heats.
Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method). Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).
Oxygen is essential to a combustion reaction (which is what produces smoke) and when you smother an oven spill with salt (or baking soda, or, if in a bind, kitty litter) you're creating a barrier between the spill and the oxygen, thus preventing a combustion reaction from occurring.
Leave a bowl of vinegar, baking soda or coffee grounds on the counter overnight. To absorb stubborn odors, leave a small bowl on the counter filled with white vinegar, baking soda or coffee grounds before you go to bed. You could also keep vanilla-soaked cotton swabs around your kitchen.
The most likely cause of a smoking oven is spills and debris from past use. These drops of grease and food bits heat up and burn, resulting in smoke and odors. They could be anywhere inside the oven, including the racks, so if this is the cause of your smoke issues, it's time for a good cleaning.
The secret is pre-cooking your bacon
Regardless of the perfect meat-to-fat ratio and peak freshness, the real secret to diner-worthy bacon is the cooking method. According to Epicurious, par-cooking it in the oven is the preferred method of many restaurant owners.
Tip: Using the convection setting on your oven will bake the bacon more quickly and evenly by circulating the hot air around the oven making it even more perfectly crispy.
Keep it simple – baking the bacon on foil or parchment paper isn't necessary. Keep things simple and put your bacon straight on the sheet pan. Bacon is inherently non-stick and the cleanup is super easy without the added step of lining with parchment paper/foil!
Put 1 tbsp sunflower or vegetable oil in a frying pan and heat over a medium-high heat until hot. Add the bacon and cook for 2-4 mins on each side, depending on how crispy you like it.
It is important to fully cook bacon to an internal temperature of 165°F to kill any harmful bacteria and ensure it is safe to eat. If you do need to cook bacon in batches and cannot cook it all at once, it is recommended to fully cook the bacon in one batch and then reheat it later when needed.
You can tell that the bacon is fully cooked when it turns from light pink to golden brown meat and the fat has rendered out. Bacon is typically served crisp, but it's OK to take the bacon pieces out of the pan while they're still a little chewy if that's how you like them.
Grease or oil splatter can cause a flame to ignite inside your oven or broiler. If this happens, it's important you do not open the door to assess the fire. Instead, turn the heat off immediately and allow the enclosed space to starve the fire of oxygen.
If you cook bacon at too high of a temperature (over 400 degrees F), it'll crisp and burn more easily. If you cook it too low (around 350 degrees F), it'll take a lot longer than is necessary. I've found that 400 degrees F is the perfect temperature for cooking bacon in the oven.
Australian Middle Bacon is a leaner cut.
Cut from the fatty pork belly, Australian middle bacon cuts also include a piece of the leaner loin of the pig. As Australian YouTuber milkenobi points out, the bacon has what looks like a tail and is typically longer than US cuts of bacon.