I purchased the seasoning here:
http://www.midwesternresearch.com/IW...TI_ITEM_SUBMIT
6 lbs venison
4 lbs pork butt
1 pkg seasoning
2 Cups ice water
Grind meat one time using a 1/8 plate
Mix well for 10 or so minutes, this meat paste will be very sticky
Line 2" dish, foil pan, etc., with Saran Wrap and divide/spread/pack meat paste evenly
Cover with Saran wrap and refrigerate overnight
Turn pan upside down on smokehouse racks and pull off plastic wrap
Set the smoker at 130* for one hour with the damper open
Turn up to 150* and smoke 3 hours with your desired wood, damper 1/2 open
Then set temp at 180* w/no smoke and damper closed until the internal temp of the meat is 155* (NOTE 1)
Place in the fridg overnight. Slice, vac seal and freeze (NOTE 2)
NOTE 1:
One pan of meat took about 1 hour longer to reach temp than the other, so be sure when you pull
NOTE 2:
I had my slicer set on #8