Yep, you're right Cliff about getting ready for winter. It's right around the corner.
Toby, making bacon is pretty easy. You cure it for 10 to 14 days in the refer. A lot of guys use High Mountain dry cure. I use a wet cure I make myself using Morton Tenderquick, maple syrup, apple cider, and molasses (a few other spices, mostly pepper). Then soak it in cold water with frequent changes and smoke at a low temp with hickory until the internal temp is 140*.