<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Gamebird Gourmet]]></title><description><![CDATA[Basic homemade recipes for sausage, jerky, snack sticks, summer sausage, and many more meat snacks]]></description><link>https://waltonsdev.nodebb.com/category/52</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:37:59 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/52.rss" rel="self" type="application/rss+xml"/><pubDate>Tue, 12 Apr 2022 17:41:32 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Gamebird Gourmet: Pheasant Jerky]]></title><description><![CDATA[Nice tutorial.  I liked how you instructed to quickly get to 160 to kill pathogens, and THEN dry, instead of the much riskier “just dry in dehydrator for a long time”.
I’d love to see you go into a bit more and better detail on how to get salt right, what range is normal and most folks like, etc.
The big challenge to making good jerky, getting salt/seasoning correct, was kinda glossed over though.
A big issue with jerky is getting the amount of seasoning and salt correct, after drying and the salt concentration that causes.   This depends on the amount of seasoning per kg meat used, the amount of water used to create various brine strength, and the amount of salt uptake… which depends on length of marinade, and brine strength.  You used a vacuum tumbler which also changes marinade time a lot vs most home makers.
I’d like to see some discussion and numbers for what % salt needs to be in the meat for good taste, and how to get that amount correct using equilibrium brine as the marinade.  You mentioned “use as little water as you can because you’ll have to dry it back out”, but if one guy uses a half cup of water and another guy uses 2 cups, that changes the brine strength and maybe salt uptake by 400% !  Depending on how long the marinade is, you could end up with 1000% difference in final saltiness, both guys starting with same total amount of spice mix.
With jerky thickness, you can reach equilibrium just overnight, and drying back out is likewise quick, so there is no reason not to exactly control the final salt with a few calculations.   Your vids are great, but I’d love to see you take it just a little bit further toward the calculations needed to ensure professional consistency.
Thanks for all you do and all the great content!
]]></description><link>https://waltonsdev.nodebb.com/topic/5231/gamebird-gourmet-pheasant-jerky</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/5231/gamebird-gourmet-pheasant-jerky</guid><dc:creator><![CDATA[Dave in AZ]]></dc:creator><pubDate>Tue, 12 Apr 2022 17:41:32 GMT</pubDate></item><item><title><![CDATA[Gamebird Gourmet: Bacon Wrapped Stuffed Pheasant]]></title><description><![CDATA[@jonathon cover’s all the food groups and the FDA food pyramid.
]]></description><link>https://waltonsdev.nodebb.com/topic/4132/gamebird-gourmet-bacon-wrapped-stuffed-pheasant</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/4132/gamebird-gourmet-bacon-wrapped-stuffed-pheasant</guid><dc:creator><![CDATA[YooperDog]]></dc:creator><pubDate>Fri, 06 Aug 2021 12:17:35 GMT</pubDate></item><item><title><![CDATA[Gamebird Gourmet: Chicken Fried Pheasant]]></title><description><![CDATA[My favorite way to hammer down pheasant.
]]></description><link>https://waltonsdev.nodebb.com/topic/2628/gamebird-gourmet-chicken-fried-pheasant</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/2628/gamebird-gourmet-chicken-fried-pheasant</guid><dc:creator><![CDATA[HerbcoFood]]></dc:creator><pubDate>Tue, 01 Sep 2020 13:59:45 GMT</pubDate></item><item><title><![CDATA[Gamebird Gourment Pulled Pheasant Sandwiches]]></title><description><![CDATA[@Austin Patrick (our video editor) brought this up and we will get the Apron in the videos!
]]></description><link>https://waltonsdev.nodebb.com/topic/1934/gamebird-gourment-pulled-pheasant-sandwiches</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1934/gamebird-gourment-pulled-pheasant-sandwiches</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 10 Jan 2020 19:02:16 GMT</pubDate></item><item><title><![CDATA[Gamebird Gourmet Pheasant Snack Sticks]]></title><description><![CDATA[@Jonathon When you think about the order changes, don’t forget to mention that you prefer to add the encapsulated citric acid dry. In addition, if you update your already excellent “Cured Sausage: 202 Using Encapsulated Citric Acid” viedo, think about clarifying your dry preference. About 45-60 seconds in the video, the encapsulated citric acid is added to water and the comment is “leave that little bit of cotton seed oil over the top” which confused the issue for me. Thank you for all the generous time you and the others provide and take my commentary as constructive and nothing else.
]]></description><link>https://waltonsdev.nodebb.com/topic/1850/gamebird-gourmet-pheasant-snack-sticks</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1850/gamebird-gourmet-pheasant-snack-sticks</guid><dc:creator><![CDATA[MT Elk Hunter]]></dc:creator><pubDate>Thu, 19 Dec 2019 00:33:28 GMT</pubDate></item></channel></rss>