Preheat the oven to 180°C. Line a large baking tray with grease proof paper, place the streaky bacon and sprinkle some crushed pepper. Bake in the oven until crispy. Let it cool and roughly chop them up and reserve for use later.

In a large bowl, combine all guacamole ingredients. Stir until mostly smooth (some chunks are fine) and season with salt and pepper then place in the refrigerator to firm up slightly for 30 mins.

Place the reserved chopped bacon in a large bowl. Using your fingers scoop out roughly 20g of the guacamole mixture and form into round balls between the palms and roll it in the chopped bacon bowl to evenly coat it. Repeat until all guacamole and bacon is used and then store in the refrigerator.
For serving, use the bamboo skewers and stick them into the chilled guacamole balls.