I'm clearing out the freezer for the upcoming season in two weeks and decided to smoke my first meat loaf. I'm using ground venison with beef fat, roughly 80/20. Very basic as far as seasoning goes, onions, salt, pepper, burger seasoning, peppers ect. While I got the smoker going, I'm also smoking some wild hog sausage that I had processed. I plan on taking both to 165 IT to make sure the nasties are dead. Using oak wood in my mes 40. I'm rushing around cooking and getting stuff loaded in my truck for a new piece of property I just bought.
Pictures are limited and all I have is a crappy camera phone. I'll try to get some finishing shots shortly.