I was trying to figure out what to smoke the other night, so I started digging through the freezer. This is what I ended up with.
Smoked Meat Loaf
2 lbs Ground Venison
2 lbs Venison Sausage
2 lbs Ground Beef
Crackers or Bread, or Oats ( binder to hold loaf together)
4-6 Tablespoons of Spicy Rib Rub *
Makes 2 loaf pans
Thaw Venison and Beef if frozen. Mix together well in a large bowl.
Add the binding agent ( crackers, bread or oats) as appropriate. Add Rib rub and ketchup.
Mix all together well and form loafs.
Optional: Clean Jalapenos, (clean out all seeds to decrease heat) May place in middle of loaf, or Chop and add to mixture above.
Spray a loaf pan with Pam. Pack above mixture into pan. Once packed tap loaf out of pan onto foil covered grill rack. Just use enough foil to set the loaf on. Coat top of loaf with Ketchup ( optional use Kicker Ketchup) and place in smoker. Cook at 225 until internal temperature is 165. Usually about 3hrs.
* Spicy Rib Rub
8 tsp sweet paprika
2 tsp hot paprika
2 tsp black pepper
2 tsp white pepper
2 tsp dry mustard
2 Tblsp salt
1 tsp onion powder
2 tsp garlic powder
1 tsp cayenne
8 Tblsp brown sugar
1 tsp celery salt
Measure each ingredient and place into a bowl and mix well. Store in air tight container. Makes aprox 2 cups.
I have to give alot of credit to this forum for all the help and ideas.
Also the Spicy rib rub is from Zeb's formula for baby backs minus the six pepper spice ( could not find locally)
Also I used hickory about 2oz.
I got great reviews from my co-workers. They get to test all my experiments. Have been keeping them busy since getting my 009 in Feb 08