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.
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