Abstract: 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.