I reckon, there's a few here that have made it. A friend wanted some made so I ground up about 10# of deer meat and 5# of pork fat/trimmings. Seasoned with salt, pepper, maple syrup, brown sugar and smoked paprika. Smoked it for about 8 hours til it hit 155 degrees. It's cooling now, will slice/vac seal tomorrow. If it tastes half as good as it smells, I'm gonna have to break out the smoke pole and whack a deer.