I like the idea for this beer! Sounds tasty to me.
If you want bacon flavor, 100% Bamburg smoked malt is perfect for this. A pound or 1.5 lb of crystal malt would probably be a good idea, maybe some Crystal 80 and Crystal 120. I wouldn't use a lot more specialty malts beyond that, as the more you use, it will dilute the smoked malt flavor. Personally I would never use actual bacon in a beer. It is unnecessary. You'll get all of that hickory-smoked bacon flavor that you want directly from smoked malt! If you can smoke the malt yourself with hickory, so much the better!
If you want maple flavor, you don't really need to use maple syrup or brown sugar. Rather, add a spice known as fenugreek. This is the same thing used to make artificial maple syrup just like Mrs. Butterworth and Aunt Jemima. Just a very small amount is all that's needed. Figure out how much you think you should use, and then use about 1/4 as much, as fenugreek is very strong. You can add it to the end of your boil. You can find this at any spice shop and many homebrew shops. Or use both maple syrup AND fenugreek if you like. Real maple syrup does not taste very mapley at all after it ferments, that's why you need both.
Salt... maybe try 1 tablespoon for 5 gallons to start, and if that's not enough then add another tablespoon. It's somewhere in that ballpark.
Hops don't matter too much. Just don't use any citrusy hops that start with C. I think Northern Brewer hops would be a good addition to this style, with their herbal, slightly minty and peppery spiciness.
I am also wondering if a small addition of black pepper might be a good idea for this beer. How much? I am not certain... as much as you think you would like! Or none at all. Again, you could boil this, or you could make a small vodka infusion and add just before kegging/bottling.
Best of luck to you.