I make it and do 21# batches now. 15# venison and 6# pork fat and a fine grind.
https://archeryrob.wordpress.com/202...venison-bacon/

Can't post pics, but you kind of just sizzle it to warm it or the sugar and syrup will burn. I smoke it low for a while and then finish it. I like lots of smoke on it, I smoke with cherry too as most area on the slices do not have smoke and I want it strong. . When making the pans pinch clumps you place in it together and then pat flat. If not, you will have breaks in the slices. You'll be happier with the end product.