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Place the ground venison and ground pork in a large mixing bowl.
In a separate mixing bowl, combine curing salt, salt, powdered milk, brown sugar, liquid smoke, and seasonings with the cold water. Mix well, then pour the mixture over the meat.
Mix the venison and pork with your hands until the seasoning is well incorporated, and the meat becomes tacky.
Line a 9 X 13 pan with plastic wrap and press meat mixture evenly into pan to eliminate air pockets so it's about 2-inches thick. Cover meat with more plastic wrap and set in refrigerator for at least 6 hours or overnight (up to 2 days).
Preheat smoker to 200 degrees F.
Remove the top plastic wrap and gently invert the pan onto your smoker rack and lift away the pan. Peel away and discard the plastic wrap that lined the pan.
Smoke the bacon at 200 degrees F until the internal temp reaches 150 degrees F using an instant-read meat thermometer. (With my electric Masterbuilt smoker, this took about 2 ½ hours.)
Remove the bacon from the smoker and allow it to cool on a wire rack.
Slice the bacon on a meat slicer or on a cutting board with a sharp knife.
Vacuum seal bacon in 1 or 2 lb. packages and freeze for long-term storage.
When you're ready to eat it, fry the bacon in a skillet over medium heat for 3 to 4 minutes per side, or until it's as crispy as you like it.