Aleh
Destroyer of Faith in Humanity
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Bacon is a form of preserved meat that dates back at least to then. It also, in modern usage, refers to several different things, so it gets a bit complicated to talk about.
The thing we most commonly think of when we talk about bacon is simply cured and often smoked pork belly that is then cut into the familiar thin strips. So, for simplicity's sake, I'll assume you mean that.
The easiest way, IMHO, to do this is to dry-brine (or salt) and then smoke the meat. Dry-brining involves packing the meat in salt (and maybe a spice mix) and then letting the salt draw out and mix with the juices from the meat. This is what makes it dry brining, as you're not adding any water -- if you add more salt and the juices aren't enough to make things into a proper brine, that's salting (which was also a common medieval food-preservation method).
As the Knights Templar (of all people) put it:
Then, once dried, the meat can be smoked -- or, in other words, hung over a smoky fire or in a smoke chamber to let the smoke permeate and maybe partially cook the meat.
Then, once that's done, you have bacon -- just slice and fry away.
There are, of course, a number of finicky details in this and a number of ways it could go wrong. Medieval cooks had to be aware of and carefully consider many of them (and should have been aware of and carefully considered more, which is part of why various forms of food poisoning were so common back then). The articles I linked above have a good bit more on that.
