Well i got my batch of the bacon seasoning from Curley's a month ago and just made a 5 pound load to test it out before i make the full 25 pound batch. First time i made this and it turned out well in my smoker. I used 3 pounds of chuck roast and 2 pounds of pork butt. Ground it course the first time through and then put the seasoning and 1 tsp of instacure in a cup of cold water and mixed it up and poured it over the meat. Mixed it up well and ground it again through a medium plate. then i put plastic wrap in a 9 by 12 baking dish and put the mix in there pressing it down so it was about 2 inches high all around. Put the dish covered by plastic wrap in the fridge for the seasoning and cure to set in overnight. Next day i set the smoker to 130 deg and opened the vent full and let it be for a couple of hours with no smoke. Then i set it for 180 and added cherry chips for an hour and then no smoke until internal was 155 deg. Put it on the counter to cool. I should add that putting the plastic wrap on the bottom and sides of the baking dish helped a lot when i fliped the dish upside down so the loaf went easily on the smoking rack. then after getting cool i put the loaf in the fridge wrapped and then the next day i sliced it up with my knife and vacume sealed it.
I have to say the flavor was smokey and the bacon taste was there. Instead of using it for "bacon" i decided to use it for snacks for crackers. Next time i make it i'm putting it in fibrous casings and making "bacon summer sausage". Great taste and will be making more. Reinhard