Beef bacon isn't really new. If its just cured, smoked beef belly, you could probably use portions of the brisket that are particularly fatty, then cure and cold smoke it, slice and you'd have a close analogue. If anyone has made faux pastrami by smoking a corned beef brisket, its probably not terribly unlike that I bet, although the spicing/curing would be different.
However, beef slanina is where its at. Eat it raw...I prefer it to pork slanina, which honestly creeps me out to eat without cooking, still, for some reason!