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.

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