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Meatgistics - Walton's - Community

Cured Smoked Pheasant

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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #1

    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…

    20210107_080753.jpg

    20210107_080900.jpg

    20210107_082214.jpg

    20210107_153434.jpg

    Paul

    • How hard can it be?
    YooperDogY lkrfletcherL E 3 Replies Last reply
    6
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #2

    processhead man those look good! I had a similar conversation with my wirehaired back in the day, you can’t argue with truth.

    1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #3

    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.

    Paul

    • How hard can it be?
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    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to processhead on last edited by
    #4

    processhead
    0f9bd45f-1479-46aa-86bd-4c41077acb87-image.gif

    Life is a Garden - Dig it.

    1 Reply Last reply
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  • E Offline
    E Offline
    erich52 Team Blue Big Green Egg Traeger Regular Contributors
    replied to processhead on last edited by
    #5

    processhead I am going to have to give that a go. What did you use for the brine.

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to erich52 on last edited by processhead
    #6

    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.

    Paul

    • How hard can it be?
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  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #7

    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 waltons.com youtube page at https://www.youtube.com/@waltonsinc

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Jonathon on last edited by
    #8

    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.

    Paul

    • How hard can it be?
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