Here are some pictures from my "Porktastic Adventures in Bacon Making". (Sorry for the giant pics...can't resize on the fly, it seems)
Highlights: I "built" a cold smoker, I didn't kill myself with botulism and I can now make all the bacon I can eat. Mwahahaha!
Lowlights: This batch was very salty.
The full story is detailed over 3 blog posts found here:
Part 1 - http://www.eatapedia.com/?p=593
Part 2 - http://www.eatapedia.com/?p=616
Conclusion - http://www.eatapedia.com/?p=629
I started with two pork bellies:
Cured them and put them in the fridge for 7 days:
Rinsed them off and put them in my FrankenTraeger:
Sliced them up and fried me up some bacon!