Start by laying out bacon in a 8x8 bacon weave on a peice of waxpaper

Stuff your ground meat in a gallon size Ziploc bag and flatten it out getting all the air out

Take cheese and lay it out in a line the middle leaving room on the edges and roll up ground meat with help of the bag seal ends and seam so cheese won't leak out

Smoke for 2-3hours till middle is 165. You can turn the smoker up to 350 for the last 5-10mins to crisp up bacon more

Let rest 10-15mins and slice