The Other Stuff
by Brian Donahue
(Fort Macleod, Alberta)
2 pounds deer hamburger
1 tablespoon cure
1 tablespoon whole peppercorn blend
1 teaspoon cayene
1 tablespoon tex mex
1/2 cup maple syrup
Combine 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.
