Cured Smoked Pheasant
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I just took these two pheasants out of the brine tank where they have been curing for 3 days. Ready to go in the smoker this morning after a short drip-dry.
One of them shows some signs of being hard-mouthed by the dog. I need to have a little conversation with her about that.
Her side of the story goes like this. " If you were a better shot, I wouldn’t have to chase down these cripples and hard-mouth them"…
Yeah, she has got me there…
Paul
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I just took these two pheasants out of the brine tank where they have been curing for 3 days. Ready to go in the smoker this morning after a short drip-dry.
One of them shows some signs of being hard-mouthed by the dog. I need to have a little conversation with her about that.
Her side of the story goes like this. " If you were a better shot, I wouldn’t have to chase down these cripples and hard-mouth them"…
Yeah, she has got me there…
processhead man those look good! I had a similar conversation with my wirehaired back in the day, you can’t argue with truth.
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Thanks. One of the pheasants rolled over on the smoker rack and has a big black blemish where it rested against the inside of the smoker. So much for that nice presentation photo I was after. lol It still tastes great on the inside, however. Just got back from pheasant hunting a few minutes ago. No birds in the bag today. The warmer weather has them acting more like wild January birds.
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I just took these two pheasants out of the brine tank where they have been curing for 3 days. Ready to go in the smoker this morning after a short drip-dry.
One of them shows some signs of being hard-mouthed by the dog. I need to have a little conversation with her about that.
Her side of the story goes like this. " If you were a better shot, I wouldn’t have to chase down these cripples and hard-mouth them"…
Yeah, she has got me there…
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I just took these two pheasants out of the brine tank where they have been curing for 3 days. Ready to go in the smoker this morning after a short drip-dry.
One of them shows some signs of being hard-mouthed by the dog. I need to have a little conversation with her about that.
Her side of the story goes like this. " If you were a better shot, I wouldn’t have to chase down these cripples and hard-mouth them"…
Yeah, she has got me there…
processhead I am going to have to give that a go. What did you use for the brine.
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processhead I am going to have to give that a go. What did you use for the brine.
erich52 said in Cured Smoked Pheasant:
processhead I am going to have to give that a go. What did you use for the brine.
It is a very basic brine. 3 cups of Tenderquick and 2 gallons of cold water. This will work for 4-5 pheasants I use the same brine for wild turkey breast as well. I usually inject turkey breast before the soak.
Give the birds a cold water soak after you take them out of the brine to pull some of the excess salt out. -
processhead Nice job! She fetched so she wins that argument!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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processhead Nice job! She fetched so she wins that argument!
Jonathon said in Cured Smoked Pheasant:
processhead Nice job! She fetched so she wins that argument!
Right you are, Jonathon. She covers my a$$ most of the time and is a great companion to boot.
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