Process in batches in an electric blender or food processor until smooth.
Line the bottom and sides of a 1-quart (1 L) loaf pan with the bacon strips, overlapping them slightly and letting the ends hang over the sides of the pan.
3/4 lb bacon
Pour the liver mixture into the pan and fold the ends of the bacon strips over to cover the top.
Cover tightly with aluminum foil and place in a large deep baking dish.
Fill the baking dish with enough water to come halfway up the side of the loaf pan and bake in a preheated 350F (180C) oven for 1 1/2 hours.
Cool on a wire rack before refrigerating for at least 2 hours
Notes
Liver Pate on toast is one of the best starters on this planet.