To all my fellow bacon lovers...
I love bacon very very much and I found a restaurant in NYC that specializes in bacon. Its called BarBacon. Its a dream come true.
http://barbacon.com/
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...due to my LOVE of these!!!!
You need the cologne.
There's a market for every niche.
Searching for "Bacon Cologne" brings up a link to Boss Hog's Bacon Fragrance Spray on Amazon.
Bad News: it's a kitchen product, not a personal grooming aid. 
You can get a round metal mesh/screen thingy that sits on top of the skillet like a cover and it keeps the grease from flying out all over the place. I don't know what they're called, but I've seen them and I know they exist, and they seem to work.
Here, I googled it for you - they're called "splatter shields" or "grease shields", among other names. Check it out: https://www.google.com/search?q=mesh+fry+pan+grease+shield&tbm=isch&tbo=u&source=univ&sa=X&ei=cOLWU-bkM8m3yAS_5IHYBA&ved=0CHUQsAQ
If your oven experiment doesn't work, you have an alternate solution using your mom's cast iron skillet! 
to throw it in the oven and no greasy stovetop to clean!! You also don't have to stand over it. 
jmowreader! 
I'm a ketogenic low-carber. The other morning I ate a pound of bacon for brunch. It was phenomenal. 
Since its inception in 2011, Bacon Bacon has served big, messy, porky sandwiches and other bacon-infused items with more than a slight wink at its audience. It started as a food truck, of course, but then grew into a cafe in the Upper Haight that was shut down last year when neighbors complained about the overwhelming smell of pork coming from the kitchen. The story wafted through the Internet, eventually climbing the heights of Viral Mountain to become an item on an Amy Poehler-hosted "Weekend Update" on Saturday Night Live. (The bit revolved around the problems with complaining to cops about pig smell.)
Nearly a year later, Bacon Bacon owner Jim Angeles has won the day and reopened his shuttered cafe. He had to make changes: install a new ventilator system, for one, and move the kitchen for his trucks elsewhere, which meant he had to get the space rezoned by the city. It still feels like a victory. There are now a few tables instead of just a walkup counter and a vintage red coin-operated pig ride for the kids. But the most impressive thing about Bacon Bacon is that the food is more than just a novelty. For the most part, these are seriously good sandwiches, worthy of a cheat day or hungover Saturday, and, most importantly, a return visit.
Breakfast, served all day, is all items whose caloric content are well-suited to an afternoon of farm labor. The regular breakfast sandwich is the closest I've seen in S.F. to the simple egg-and-cheese buns of the East Coast: a fried egg, bacon slices, bacon jam, and cheddar cheese oozing out of a soft bun. Nothing new, but who needs to break new ground with something this buttery, salty, and smooth? There is also a San Francisco version of the classic called the Almost Veggie Breakfast Sandwich, which piles sauteed broccoli rabe and sweet roasted red peppers on top of the bacon and egg and swaps the cheddar for provolone. I liked it even better than the regular — the broccoli rabe added some texture and a bitterness that cut through the fat — but then, I am a child of the West Coast.
So there!
