deplorablenc1 I used the imitation bacon seasoning. 1 lb of venison ground fine twice as well as 1 lb pork ground twice.
Lined a bread pan with plastic wrap. Pressed half of the venison in the bottom. Pork on top of that. Other half of venison on top. Pressed it right with a second pan.
Smoked at 120 for an hour. 145 for 2 hours. 175 until internal temp was 160, about 7 hours total.

Wow, what a great way to use up the last of your ground meat!