There are plenty of ways to make bacon! A book on curing/smoking/charcuterie is a great starting point though.
Curing, I guess the big question is whether to do it salt-only, or to use something with nitrates/nitrites (curing salts), or a more complex sugar/salt/nitrate blend which is probably more common.
Smoking...well, cold smoking, hot smoking, somewhere in between? It's a bit tricky. I guess it also depends whether you want it smoked and ready to eat, or smoked and ready to cook.
The last step of aging and/or drying is probably reserved for the more European varieties of bacon such as slanina and (I think?) pancetta (I get that and prosciutto confused). I love the balkan style bacon...slanina isn't my favorite, though its good, but for eating "raw", I do love a bit of smoked beef bacon. That is heavenly stuff.