With a potato peeler peel the daikon radish then slice "bacon size" pieces of bacon from the radish. Work from the same side of the radish instead of turning it each time you make a slice. This will ensure you get wide thin pieces. (look above for pictures)
Set your slices on the paper towels and sprinkle lightly with salt. Let sit while you make your marinade. This will allow the moisture to be pulled out of the radish.
Make the marinade by whisking together soy sauce, olive oil, liquid smoke, maple syrup, and spices.
Wipe excess salt from the radish and pat dry with paper towels.
Transfer the radish slices to the marinade.
In a large skillet heat oil over medium-high heat. Fry daikon slices turning them when they turn slightly brown.
Transfer to paper towels to absorb any extra oil.
Build your BLT by dressing your sandwich. Add the tomato slices, daikon bacon slices, and lettuce.
I like to use Crusty Artisan Bread for this recipe!