I've never tried brewing with bacon, but I can try to point you in the right direction. The May/June 2010 issue of BYO had an article about brewing with bacon, you might want to start there. Basically, it says to bake the bacon to try to get rid of as much fat as possible, then "dry-hog" with it in secondary. It also suggests creating an extract using vodka as another alternative. Let us know how it turns out if you try it.