A meat product of controlled lean meat content that preferably takes the
form of and may be a substitute for bacon or similar sliced meat
products. The lean meat product is produced by grounding approximately
40% of the total meat product through a fine ground aperture plate. The
fine ground meat is placed into a mixer with the balance of the lean
meat. Seasonings and water are further added to the mixer and mixing
proceeds for about 5 minutes. The mixture is next ground through a coarse
ground aperture plate. The resulting material is transferred into pans
that are placed into a smoke house.
