Mix Meat & Seasonings – In a large chilled bowl, combine venison, pork, cure, salt, milk powder, brown sugar, all seasonings, and cold water. Mix until the texture is sticky and tacky (a sign of a good bind).
Press into Pan – Line a 9x13 pan with plastic wrap. Press the mixture evenly, about 2 inches thick, smoothing the top and removing air pockets.
Cure in Fridge – Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Preheat Smoker – Set smoker to 200°F. Add apple wood chips for a mild smoke or hickory for a bolder flavor.
Smoke the Loaf – Invert the meat onto smoker racks, remove the pan and plastic wrap. Smoke until internal temperature reaches 150°F (about 2½ hours).
Cool & Slice – Transfer to a wire rack to cool until firm. Slice thin for best frying results.
Fry & Serve – Pan-fry slices in a hot skillet for 3–4 minutes per side until edges crisp. Serve hot.
