I start with about two pounds of good ground beef and add a pound of some form of country sausage. I use Cajun or Creole seasoning, two eggs, panko bread crumbs and several handfuls of grated sharp cheddar. For good luck, I'll splash in a little Shiner Bock for good luck. I've added half a diced white onion in the past. It then goes on the smoker for about five hours at 225. Any larger than this and it will dry out a bit trying to get to 165-170 degree internal temperature. I have a couple pictures on a particularly majestic loaf I did a while ago.
Takeri really is a special place that more people need to go to. I appreciate how easy it is to get to South Africa, but it really doesn't approach what you will experience along the Kafue River. As I mentioned in my hunt report with Western Safaris in the Eastern Cape, there are places that I love and feel happy. Takeri is one of them.
