I would definitely use smoked malt to achieve that flavor. Whatever you do, don't use peated or peat-smoked malt. A traditional rauchmalt would be good, to a pretty high percentage of your grist, but the new Briess Cherrywood smoked malt would probably give you a more bacon-y flavor.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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