Been making my own bacon lately. It is surprisingly easy and so much different and better. I take a slab of raw belly,, cure it in salts and spices for a week in a plastic bag in the fridge, then wash it off, you can then slow roast it in your oven until it hits 160 or I have a mini chief smoker that I use. If you do ut in your oven you can add liquid smoke during the curing process to get the smoky flavour. Then, in the fridge it goes over night and is ready to slice, cook and freeze the next day. I have been slicing it all and shrink wrapping it in packets of 6 slices.