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On request from many visitors on this site and peers in the bacon community I hereby post the D.I.Y bacon tutorial. 

Making bacon is not difficult at all. You would need the following items:

1 large smoke oven.

1 handful of charchole.

1 Log of beechwood.

5 handfuls of smoke-sawdust.

As much pork meat (you favourite bacon cutting) as you can reasonably stuff into the oven (without the pieces touching).

Salt

Suitably large container for storage of the pork meat in the fridge.

OK.. Now lets roll...

Step 1

Rub all the pork in plenty of kosher salt and place it in a containter in the fridge for 5 days. The salt will draw the whater out of the meat. Remove the excess water every day. Add some extra salt if needed, but not too much. Also try with a little bit of sugar, as it will help the mature the meat (see wikipedia for more info on this).

After 5-7 days the meat is cured, and can actually, in this particulart form be stored for quite some time. 

Step 2

Wash off the excess salt and dry the cured meat using a cotton hand towel. Warning : Do NOT user paper towels, It will stick to the meat.

Step 3

Place the meat in the oven, and fire up the charchole. Do NOT use liquid petrolium-based fire starters as it will ruin the taste of the meat. I effectively use a gas-flame-thrower (the ones used for weeds on the sidewalks). Alternatively, start a fire in you BBQ and add charchole on top. When they are white, move them to the smoke oven. Place beechwood and smoke sawdust on top of the charchole and let the magic begin. Wikipedia states that one can replace a local brand of hardwood with beechwood, if it is not available near your location. The smoke should have a temperature around 30-40 C.

The oven. You can see the snow in the background. A trained professional has recommended only to do cold-smoking, as this effectively is, in the winter, as there are a lot less germs flying around in the cold.

Beechwood on the of the burning charcole

...smoke gets in your eyes...

The mystery of the inside. Half way there. 

Closeup : Notice some of the sawdust landed on the bacon. This add loads to the coolness factor of you home made bacon (but does little for the flavour).

After 4-6 hours the bacon is finished and ready to cut up, fry on a pan, to prepare the ultimate, final, shot-to-end-all-shots, the baconshot

Notice the meat is all red. This is because of the salt as well as the smoke that has entered the meat during the long process. If you bacon seems to be grey in the middle, it needs some more time in the smoke-oven.

The you go. Three simple steps. Enjoy, and post you comments below.

baconshot is licensed under a Creative Commons Navngivelse 3.0 Unported License.

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Tutorial

What you really came here for, the one and only tutorial of making bacon shots.

Find a fine piece of dry-salted bacon.

Prepare a sharp knife.

Cut the bacon gently in thin slices. Slices should be as thin as possible, but no thinner.

Cut the slices to produce bacon pieces of roughly equivalent thickness of a match.

Place the bacon on a cool pan. Use medium temperature, we want happy brown crisp bacon. Not sad black bacon.

One

Two

Three

Magic... The bacon is brown, crisp, and is a genuine example of natures beauty.

Pour excess bacon grease into a glass. Store it in the fridge, and use as spread in stead of :

Butter, honey, Nutella, Vegemite, Marmite or Marmelade. May however be used in combination with any of the mentioned products.

Place the bacon on a paper town.

Roll a giant bacon-spliff and squeeze hard to make to paper assimilate the grease.

Place on place.

Enjoy the view, for just a short while.

Place bacon in glass.

Add vodka.

Here we go. Nature at its best. Golden brown, crisp, bacon in vodka.