I sincerely apologize, I was remiss and did not address your original question; how to make beef bacon. I'm not upholding my OTBS duty and obligation to you. Please allow me to answer now.
To be from the same cut as traditional belly bacon in a pig, you would have to use the plate, the section below the rib:
However, this may be hard to find unless you know a farmer butchering his own. It's kissing cousin, the brisket, would be far more obtainable retail, and be leaner. Or, you could use chuck roasts too, just cut them lengthwise into narrower pieces then slice on the face.
Whatever cut you choose, you then pickle it; either dry or wet cure, whatever is your choice. I wet-cure everything with a brine made up of 1 cup sugar, 1 cup brown sugar, 1 cup salt and 1 tbsp. DQ Cure #1 in 1 gallon of water. If you're doing a whole brisket, I would inject the thicker point-end of the brisket to get the brine inside so it's curing inside-out as well as outside-in; I would probably brine it about 10 days to 2 weeks (of course under refrigeration). Make sure it is totally immersed in the brine, hold it down with ziploc bags of water.
Then, just take it out of the brine, rinse it off a bit and let dry for an hour or so at room temp, then smoke and cook to 150°; well done but not low and slow to try and tenderize it; you need it firm so you can slice it; cook at 250° to 275° or so. Let cool and slice - voila, beef bacon!
You'd use the same process for pork belly bacon, canadian bacon, pork butt bacon (buckboard), smoked chicken or turkey, dried beef (I add an extra cup of salt for the dried beef) etc. etc.
Here's me injecting a turkey breast so it pickles from the inside-out as well as the outside-in:
The finished bird:
and some finished buckboard bacon:
pumping an eye round for dried beef:
and the finished product:
A chicken pickling:
So you can see I've pickled and smoked beef, pork, turkey and chicken using the same brine and the same pickling method. If I can do it, you sure can, and I'm sure much better, too! Give it a try!