I failed at taking pictures of the process, but there is (supposedly) actual bacon in my fridge now.
I didn't get the smoker going, but one source I had said that I should put them in the oven at 200* for 20 minutes. I did, and I don't think that was enough overall. Next time, I think the meat thermometer will come out and I'll go with that method. Also, I should sharpen the knives, because removing the skin was a massive pain.
I did cut off a slice, and it seemed to taste okay, so there's that. I'll try this again, change things up a bit, and fix the process.
We now return you to Fabris, already in progress. Yay!