by Brian Donahue
(Fort Macleod, Alberta)
2 pounds deer hamburger1 tablespoon cure1 tablespoon whole peppercorn blend1 teaspoon cayene1 tablespoon tex mex1/2 cup maple syrupCombine ingredients one at a time mixing well in between. Let the meat sit in the fridge over night. Put the meat into strips on smoke rack and smoke the next day for 6-10 hours or until cooked.
Click here to post comments.
Join in and write your own page! It's easy to do. How?
Simply click here to return to Submit a Venison Recipe.