Buckboard bacon is super easy. (Other than the waiting for it to cure part)
I'd describe it as kind of inbetween pork belly bacon and canadian bacon. You make it out of a pork butt (deboned). I used a curing mix I got from Hi Mountain Jerky company. I coated the pork butt with the curing mix, and then put it into a 1 gallon ziploc bag, which went into the freezer. After 1 week I flipped it over. After 2 weeks, you take it out, rinse it off, and season as desired (Think I just used black pepper - maple syrup might work, too) and then once they had come up to room temp, into the smoker it went.
Once it was done smoking, we cooled and sliced it, and packed it up in foodsaver bags in the freezer. It fries up great in a skillet, but the first coule pieces usually need a little bit of oil/cooking spray since there isn't as much fat.
I put a picture of it up in the member photos section.