I wanted to give making ground beef bacon a try. I ordered some Imitation Bacon #2 cure from Waltons Inc. and mixed up a 5 pound batch. Used a rolling pin to press it into a casserole dish that I lined with plastic wrap. Let it sit overnight in the refrigerator and the next morning I put it in the Masterbuilt 40 using competition blend pellets at 140º and raised it every hour until I reached 175º. It took about 8 hours to reach an IT of 155º

It came out looking fabulous. I let it rest then sliced. It tasted good but not great when I tried a sample piece. Then this morning I fried up a few pieces and a couple of eggs. Gotta say it tastes great fried. It has a similar taste and consistency to an old product called Sizzlean.

I plan to do several things different the next batch I make. First, I want to get a pan that is not as deep as the casserole dish I used so the bacon will not be as tall. Second, I will only take it to an IT of 125º so it will not be quite as dry when I fry it.

Overall I am very pleased with my ground beef bacon.

Dave in AZ, yes you can grind pork butts and do the same thing, can also use ground turkey as well. I have not done either of those…yet.

Denny O, yep that is on my to do next time list too.

Dave in AZ, yes you can grind pork butts and do the same thing, can also use ground turkey as well. I have not done either of those…yet.

kyle, thanks for the tip. How many pounds does that foil pan hold?

I wanted to give making ground beef bacon a try. I ordered some Imitation Bacon #2 cure from Waltons Inc. and mixed up a 5 pound batch. Used a rolling pin to press it into a casserole dish that I lined with plastic wrap. Let it sit overnight in the refrigerator and the next morning I put it in the Masterbuilt 40 using competition blend pellets at 140º and raised it every hour until I reached 175º. It took about 8 hours to reach an IT of 155º

It came out looking fabulous. I let it rest then sliced. It tasted good but not great when I tried a sample piece. Then this morning I fried up a few pieces and a couple of eggs. Gotta say it tastes great fried. It has a similar taste and consistency to an old product called Sizzlean.

I plan to do several things different the next batch I make. First, I want to get a pan that is not as deep as the casserole dish I used so the bacon will not be as tall. Second, I will only take it to an IT of 125º so it will not be quite as dry when I fry it.

Overall I am very pleased with my ground beef bacon.