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Start by thoroughly mixing the ground pork & beef.
Mix the seasonings with the water and pour evenly over the meat. Mix thoroughly until the meat is a uniform color.
Fill a loaf pan with the meat mixture, mounding it on top to form a loaf.
Smoke at hot smoke temps (165° - 185°) until an internal temp of 152° is reached.
After cooling a bit, chill overnight in the fridge.
Before slicing, quickly rinse the fat off with hot-water, followed by cold water, and pat dry.