Philjam
Spike
Cut meat from raccoon & remove most of the fat. Boil in water, handful of salt, handful of sugar, for 45 minutes. Drain & season with seasonings you like. I like coarse black pepper, paprika, and a touch of Old Bay (hot.) Smoke for two hours. My smoker is crude - the chips go in tin foil, the temp is ~ 350. I use two things of hickory chips. Put less salt in the boil if its too salty for your taste.